Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines

Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines

The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbia...

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Bibliographic Details
Main Authors: Chunyan Bai, Boyuan Fan, Jinmei Hao, Yuan Yao, Shiming Ran, Hua Wang, Hua Li, Ruteng Wei
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
high-throughput sequencing
indigenous microorganism
spontaneous fermentation
community function
metabolic pathway
Online Access:https://www.mdpi.com/2304-8158/14/2/235
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