Exploring the effect of inoculation strategies with Saccharomyces cerevisiae and Lactobacillus paracasei SMN-LBK on chemical, flavor and metabolic profiles of prune wine

To characterize the effects of different inoculation strategies on the quality of prune wine, this study investigated physicochemical parameters, organic acids, phenolic compounds, volatile components and metabolites. Sequential inoculation of Lactobacillus paracasei SMN-LBK (LBK) with Saccharomyces cerevisiae (S. cerevisiae) effected alcohol and flavonoid content. In contrast, co-inoculation of S. cerevisiae with LBK increased the content of phenolic compounds. A total of 64 volatile organic compounds (VOCs) were identified and some VOCs were not detected in samples which inoculated with LBK followed by S. cerevisiae after 48 h (RX). Sequential inoculation reduced the content of esters in prune wine, with the greatest reduction in RX. The results of principal component analysis (PCA) and heat maps demonstrated that differences in inoculation strategies altered the composition of VOCs in prune wine, including isovaleraldehyde, lauric acid, and ethyl acetate, which would determine the sensory attributes of prune wine. The results of metabolomics showed significant differences between the samples, and 15 critical nonvolatile metabolites were identified based on variable importance in projection (VIP) scores, which may account for the differences. Multiple key metabolic pathways are enriched, the most important of which is the amino acid metabolism pathway. These findings provide a theoretical basis for the development of prune wine beverages with consumption potential