The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines
During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005723 |
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| author | Mengyan Wang Xiaojing Huang Jinwen Zhou Yanlin Liu Yun Bai Yue Sun |
| author_facet | Mengyan Wang Xiaojing Huang Jinwen Zhou Yanlin Liu Yun Bai Yue Sun |
| author_sort | Mengyan Wang |
| collection | DOAJ |
| description | During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine fermentation from four wineries in Ningxia, China were investigated. Four species were identified by the culture-dependent method. A total of 38 volatile aromas were identified through headspace solid phase microextraction gas chromatography mass spectrometry. Interdelta sequence typing showed that FX10 strain used in Winery2 had a lower implantation percentage than that of IONYS-WF strain used in Winery4 during fermentation. High-throughput sequencing further elucidated differences in fungal community structures at different fermentation times between Winery2 and Winery4. Correlation analyses between microbial communities and flavor components highlighted the role of dominant species in shaping characteristic flavor profiles. This study deepens comprehension of how ADYs influence fungal succession and wine characteristics. |
| format | Article |
| id | doaj-art-0df7a130d395466fa3f4cb6e3e4f9843 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0df7a130d395466fa3f4cb6e3e4f98432025-08-20T03:50:12ZengElsevierFood Chemistry: X2590-15752025-07-012910272510.1016/j.fochx.2025.102725The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon winesMengyan Wang0Xiaojing Huang1Jinwen Zhou2Yanlin Liu3Yun Bai4Yue Sun5School of Food Science and Engineering, Ningxia University, Yinchuan 750021, Ningxia, PR China; Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, Ningxia, PR ChinaHorticultural Research Institute, Ningxia Agricultural and Forestry Academy, Yinchuan 750021, Ningxia, PR ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, Ningxia, PR China; Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, Ningxia, PR ChinaCollege of Enology, Northwest A&F University, Yangling 712100, Shaanxi, PR ChinaCollege of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, Hubei, PR ChinaSchool of Enology and Horticulture, Ningxia University, Yinchuan 750021, Ningxia, PR China; Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, Ningxia, PR China; Corresponding author at: School of Enology and Horticulture, Ningxia University, Helan Mountain West Road 489#, 750021, Yinchuan, Ningxia, PR China.During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine fermentation from four wineries in Ningxia, China were investigated. Four species were identified by the culture-dependent method. A total of 38 volatile aromas were identified through headspace solid phase microextraction gas chromatography mass spectrometry. Interdelta sequence typing showed that FX10 strain used in Winery2 had a lower implantation percentage than that of IONYS-WF strain used in Winery4 during fermentation. High-throughput sequencing further elucidated differences in fungal community structures at different fermentation times between Winery2 and Winery4. Correlation analyses between microbial communities and flavor components highlighted the role of dominant species in shaping characteristic flavor profiles. This study deepens comprehension of how ADYs influence fungal succession and wine characteristics.http://www.sciencedirect.com/science/article/pii/S2590157525005723WineIndustrial fermentationVolatile compoundsImplantation percentageADYs |
| spellingShingle | Mengyan Wang Xiaojing Huang Jinwen Zhou Yanlin Liu Yun Bai Yue Sun The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines Food Chemistry: X Wine Industrial fermentation Volatile compounds Implantation percentage ADYs |
| title | The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines |
| title_full | The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines |
| title_fullStr | The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines |
| title_full_unstemmed | The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines |
| title_short | The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines |
| title_sort | dominance of commercial adys and their correlation between fungal diversity volatile compounds during industrial fermentations of cabernet sauvignon wines |
| topic | Wine Industrial fermentation Volatile compounds Implantation percentage ADYs |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525005723 |
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