Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale
This study aimed to investigate the correlation between microbial community succession and volatile compounds during the spontaneous fermentation of Pinot Noir wine at an industrial scale. Pinot Noir grapes from the production region of Wuwei in the Hexi Corridor were used to produce wine by spontan...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-009.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849470633905225728 |
|---|---|
| author | ZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing |
| author_facet | ZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing |
| author_sort | ZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing |
| collection | DOAJ |
| description | This study aimed to investigate the correlation between microbial community succession and volatile compounds during the spontaneous fermentation of Pinot Noir wine at an industrial scale. Pinot Noir grapes from the production region of Wuwei in the Hexi Corridor were used to produce wine by spontaneous fermentation. High-throughput sequencing was used to monitor the succession of the indigenous microbial community during the fermentation process, and volatile compounds were qualitatively and quantitatively analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Besides, the correlation between core indigenous microorganisms and volatile compounds was investigated using Spearman correlation coefficients. The results showed that the dominant microorganisms were Mycosphaerella, Pichia, Saccharomyces and Tatumella during the fermentation process, Mycosphaerella and Pichia being the dominant fungal genera during the early fermentation period with relative abundances of 44.67% and 18.28%, respectively, whereas the relative abundance of Saccharomyces increased gradually up to 48.42%, which became the dominant fungal genus at the end of the fermentation period. Tatumella was the most dominant bacterial genus during the late fermentation period, as its relative abundance increased gradually up to 44.66% and then remained basically unchanged. In addition, the dominant genera Komagataeibacter, Pantoea and Saccharomyces were positively correlated with the key volatile aroma substances including ethyl butyrate, ethyl caproate and phenylethanol, whose final concentrations were 164.04, 4 585.75 and 3 694.11 µg/L, respectively, at the end of the fermentation period, imparting floral, fruity and honey-like aromas to the wine. However, the dominant bacterial genera Sphingomonas, Methylobacterium and Mycosphaerella, Aspergillus were negatively correlated with most of the key aroma substances. The results of the present study provide a theoretical basis for improving the quality of wine in the Hexi Corridor. |
| format | Article |
| id | doaj-art-44dff45f445643979d7fb62dd0b6069b |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-44dff45f445643979d7fb62dd0b6069b2025-08-20T03:25:07ZengChina Food Publishing CompanyShipin Kexue1002-66302025-07-014613948310.7506/spkx1002-6630-20250107-046Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial ScaleZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing0(1. Gansu Provincial Key Laboratory of Storage and Processing of Specialty Agricultural Products, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Gansu Hongqiao Manor Wine Co. Ltd., Zhangye 734200, China; 3. Gansu Huangtai Wine Industry Co. Ltd., Wuwei 733000, China)This study aimed to investigate the correlation between microbial community succession and volatile compounds during the spontaneous fermentation of Pinot Noir wine at an industrial scale. Pinot Noir grapes from the production region of Wuwei in the Hexi Corridor were used to produce wine by spontaneous fermentation. High-throughput sequencing was used to monitor the succession of the indigenous microbial community during the fermentation process, and volatile compounds were qualitatively and quantitatively analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Besides, the correlation between core indigenous microorganisms and volatile compounds was investigated using Spearman correlation coefficients. The results showed that the dominant microorganisms were Mycosphaerella, Pichia, Saccharomyces and Tatumella during the fermentation process, Mycosphaerella and Pichia being the dominant fungal genera during the early fermentation period with relative abundances of 44.67% and 18.28%, respectively, whereas the relative abundance of Saccharomyces increased gradually up to 48.42%, which became the dominant fungal genus at the end of the fermentation period. Tatumella was the most dominant bacterial genus during the late fermentation period, as its relative abundance increased gradually up to 44.66% and then remained basically unchanged. In addition, the dominant genera Komagataeibacter, Pantoea and Saccharomyces were positively correlated with the key volatile aroma substances including ethyl butyrate, ethyl caproate and phenylethanol, whose final concentrations were 164.04, 4 585.75 and 3 694.11 µg/L, respectively, at the end of the fermentation period, imparting floral, fruity and honey-like aromas to the wine. However, the dominant bacterial genera Sphingomonas, Methylobacterium and Mycosphaerella, Aspergillus were negatively correlated with most of the key aroma substances. The results of the present study provide a theoretical basis for improving the quality of wine in the Hexi Corridor.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-009.pdfpinot noir; natural fermentation; microbial community; volatile compounds; correlation analysis |
| spellingShingle | ZHANG Mengqi, JIA Qiqian, LIANG Qishan, HAO Nan, MA Yuwen, WANG Jing Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale Shipin Kexue pinot noir; natural fermentation; microbial community; volatile compounds; correlation analysis |
| title | Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale |
| title_full | Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale |
| title_fullStr | Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale |
| title_full_unstemmed | Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale |
| title_short | Correlation between Microbial Diversity and Major Volatile Aroma Compounds during Spontaneous Fermentation of Pinot Noir Wine at Industrial Scale |
| title_sort | correlation between microbial diversity and major volatile aroma compounds during spontaneous fermentation of pinot noir wine at industrial scale |
| topic | pinot noir; natural fermentation; microbial community; volatile compounds; correlation analysis |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-009.pdf |
| work_keys_str_mv | AT zhangmengqijiaqiqianliangqishanhaonanmayuwenwangjing correlationbetweenmicrobialdiversityandmajorvolatilearomacompoundsduringspontaneousfermentationofpinotnoirwineatindustrialscale |