From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines
This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) scree...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001646 |
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| author | Qinqin Liu Nan Hao Lan Mi Shuai Peng Akumawah Kyen Marie-Colette Xuefang Zhao Jing Wang |
| author_facet | Qinqin Liu Nan Hao Lan Mi Shuai Peng Akumawah Kyen Marie-Colette Xuefang Zhao Jing Wang |
| author_sort | Qinqin Liu |
| collection | DOAJ |
| description | This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) screening identified 15 distinct active compounds. The sensory evaluation indicated that Merlot wine exhibited a more intense fruity aroma and received higher overall scores than Cabernet Sauvignon wine. High-throughput sequencing (HTS) results revealed that the microbial diversity in Merlot was higher than in Cabernet Sauvignon wine. Lachancea, Acremonium, Fructobacillus, and Lactiplantibacillus were unique to the Merlot wine, whereas Penicillium, Wickerhamomyces, Gluconobacter, and Klebsiella were exclusive to Cabernet Sauvignon wine. Saccharomyces and Tatumella were identified as the dominant microorganisms during the fermentation of both Merlot and Cabernet Sauvignon wines. Correlation analysis demonstrated a significant positive association among the dominant microbial communities, which played a crucial role in determining the formation of volatile compounds. |
| format | Article |
| id | doaj-art-421ab516a57b49cea4583755b05fdecf |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-421ab516a57b49cea4583755b05fdecf2025-08-20T02:02:24ZengElsevierFood Chemistry: X2590-15752025-02-012610231710.1016/j.fochx.2025.102317From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon winesQinqin Liu0Nan Hao1Lan Mi2Shuai Peng3Akumawah Kyen Marie-Colette4Xuefang Zhao5Jing Wang6College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCorresponding author.; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaThis study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) screening identified 15 distinct active compounds. The sensory evaluation indicated that Merlot wine exhibited a more intense fruity aroma and received higher overall scores than Cabernet Sauvignon wine. High-throughput sequencing (HTS) results revealed that the microbial diversity in Merlot was higher than in Cabernet Sauvignon wine. Lachancea, Acremonium, Fructobacillus, and Lactiplantibacillus were unique to the Merlot wine, whereas Penicillium, Wickerhamomyces, Gluconobacter, and Klebsiella were exclusive to Cabernet Sauvignon wine. Saccharomyces and Tatumella were identified as the dominant microorganisms during the fermentation of both Merlot and Cabernet Sauvignon wines. Correlation analysis demonstrated a significant positive association among the dominant microbial communities, which played a crucial role in determining the formation of volatile compounds.http://www.sciencedirect.com/science/article/pii/S2590157525001646Different cultivarsWine microbiomeSpontaneous fermentationVolatile aromasWine terroir |
| spellingShingle | Qinqin Liu Nan Hao Lan Mi Shuai Peng Akumawah Kyen Marie-Colette Xuefang Zhao Jing Wang From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines Food Chemistry: X Different cultivars Wine microbiome Spontaneous fermentation Volatile aromas Wine terroir |
| title | From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines |
| title_full | From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines |
| title_fullStr | From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines |
| title_full_unstemmed | From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines |
| title_short | From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines |
| title_sort | from microbial communities to aroma profiles a comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines |
| topic | Different cultivars Wine microbiome Spontaneous fermentation Volatile aromas Wine terroir |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001646 |
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