Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermen...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400988X |
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| author | Tian Li Mengsheng Deng Shuang Li Yu Lei Dong Li Ke Li |
| author_facet | Tian Li Mengsheng Deng Shuang Li Yu Lei Dong Li Ke Li |
| author_sort | Tian Li |
| collection | DOAJ |
| description | Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars. In single fermentation, volatile compounds increased over time, while in mixed fermentation, they first increased and then declined. Mixed fermentation notably increased esters and reduced higher alcohols, with key differentiators including phenethyl acetate, hexyl acetate, isoamyl acetate, ethyl acetate, isoamyl alcohol, phenethyl alcohol, ethyl caproate, and isobutanol. Furthermore, 40 differential non-volatile flavor compounds were identified, with amino acids emerging as the predominant differentiators. The annotation analysis of these compounds revealed 11 important metabolic pathways for proline, aspartate, glutamate, and β-alanine metabolism. These findings provide insight about producing plum wines with distinct flavor profiles. |
| format | Article |
| id | doaj-art-ab576bb6243046a8865a0018e9e7540d |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ab576bb6243046a8865a0018e9e7540d2025-02-12T05:31:57ZengElsevierFood Chemistry: X2590-15752025-01-0125102100Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysisTian Li0Mengsheng Deng1Shuang Li2Yu Lei3Dong Li4Ke Li5College of Bioengineering, Sichuan University of Science and Engineering, 188 University Road, Cuiping District, Yibin City, Sichuan 643002, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, 188 University Road, Cuiping District, Yibin City, Sichuan 643002, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, 188 University Road, Cuiping District, Yibin City, Sichuan 643002, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, 188 University Road, Cuiping District, Yibin City, Sichuan 643002, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, 188 University Road, Cuiping District, Yibin City, Sichuan 643002, China; Correspondance to: College of Bioengineering, Sichuan University of Science and Engineering, 188 University Road, Cuiping District, Yibin City, Sichuan 643002, China.Institute of Agro-Products Processing Science and Technology / Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan 610000, China; Correspondance to: Institute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan Province 610000, China.Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars. In single fermentation, volatile compounds increased over time, while in mixed fermentation, they first increased and then declined. Mixed fermentation notably increased esters and reduced higher alcohols, with key differentiators including phenethyl acetate, hexyl acetate, isoamyl acetate, ethyl acetate, isoamyl alcohol, phenethyl alcohol, ethyl caproate, and isobutanol. Furthermore, 40 differential non-volatile flavor compounds were identified, with amino acids emerging as the predominant differentiators. The annotation analysis of these compounds revealed 11 important metabolic pathways for proline, aspartate, glutamate, and β-alanine metabolism. These findings provide insight about producing plum wines with distinct flavor profiles.http://www.sciencedirect.com/science/article/pii/S259015752400988XMixed fermentationMetabolomicsPlum wineFermentationFlavor compounds |
| spellingShingle | Tian Li Mengsheng Deng Shuang Li Yu Lei Dong Li Ke Li Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis Food Chemistry: X Mixed fermentation Metabolomics Plum wine Fermentation Flavor compounds |
| title | Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis |
| title_full | Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis |
| title_fullStr | Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis |
| title_full_unstemmed | Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis |
| title_short | Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis |
| title_sort | revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis |
| topic | Mixed fermentation Metabolomics Plum wine Fermentation Flavor compounds |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400988X |
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