Liu Qinqin, Hao Nan, Mi Lan, Peng Shuai, Marie-Colette Akumawah Kyen, Zhao Xuefang, Wang Jing
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Food Chem X. 2025 Feb 25;26:102317. doi: 10.1016/j.fochx.2025.102317. eCollection 2025 Feb.
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. , , , and were unique to the Merlot wine, whereas , , , and were exclusive to Cabernet Sauvignon wine. and 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.
本研究旨在比较不同葡萄品种梅洛（Merlot）和赤霞珠（Cabernet Sauvignon）发酵过程中的微生物群落组成和香气特征。主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）和气味活性值（OAV）筛选确定了15种不同的活性化合物。感官评价表明，梅洛葡萄酒呈现出更浓郁的果香，且总体得分高于赤霞珠葡萄酒。高通量测序（HTS）结果显示，梅洛葡萄酒中的微生物多样性高于赤霞珠葡萄酒。 、 、 、 和 是梅洛葡萄酒独有的，而 、 、 、 和 是赤霞珠葡萄酒独有的。 和 被确定为梅洛和赤霞珠葡萄酒发酵过程中的优势微生物。相关性分析表明，优势微生物群落之间存在显著的正相关，这在挥发性化合物的形成中起着关键作用。
