Impact of co-fermentation of and on the metabolic characteristics of the flavor compounds in mulberry wine.

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.