Ding Bo, Xiong Ling, Zhao Shutian, Lin Ying, Guo Penghui, Zhang Wenxue
College of Biomass Science and Engineering, Sichuan University, Chengdu, China.
College of Life Science and Engineering, Northwest Minzu University, Lanzhou, China.
Front Nutr. 2025 Feb 25;12:1559599. doi: 10.3389/fnut.2025.1559599. eCollection 2025.
This study investigated the metabolic characteristics of mulberry wine produced by co-fermentation with (SC) and two different (PK). Although inhibited the growth of during co-fermentation, showed robust growth adaptability. Classical oenological parameters were not significantly altered by co-fermentation compared to pure-fermentation. The significantly modulated amino acid metabolism pathways during co-fermentation, enhancing the biosynthesis of higher alcohol acetate compounds. Furthermore, co-fermentation strategy promoted the production of volatile flavor compounds, particularly esters and alcohols, which enriched the wine with distinct floral and fruity flavors. This study provides novel insights into the metabolic mechanisms of co-fermentation with SC and PK strains and highlights the potential of as a co-fermentation agent for improving the aromatic complexity of fruit wines.
本研究调查了与（SC）和两种不同的（PK）共同发酵生产的桑椹酒的代谢特征。尽管在共同发酵过程中抑制了的生长，但表现出强大的生长适应性。与纯发酵相比，共同发酵对经典酿酒参数没有显著改变。在共同发酵过程中显著调节了氨基酸代谢途径，增强了高级醇乙酸酯化合物的生物合成。此外，共同发酵策略促进了挥发性风味化合物的产生，特别是酯类和醇类，使葡萄酒具有独特的花香和果香。本研究为与SC和PK菌株共同发酵的代谢机制提供了新的见解，并突出了作为共同发酵剂改善果酒香气复杂性的潜力。
