From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine

Le résumé fourni par la source

Flavor compounds present in wine are significant factors in determining consumer preference and style characteristics. The industrial single-strain fermentation model has led to a global crisis of flavor homogenization. The present study was conducted with the objective of providing the wine industry with guidance on the production of wines that exhibit consistent quality and regional style characteristics. To this end, the spatiotemporal succession patterns of fungal communities and Saccharomyces cerevisiae genotypes during Italian Riesling wines were investigated using high-throughput sequencing, culturomics and Interdelta analysis. GC–MS and OAV analysis identified 16 key aroma compounds. Four core strains of Starmerella bacillaris and S. cerevisiae SC1/SC21/SC23 were identified through a top-down approach, and synthetic colonies were constructed for fermentation verification. The results demonstrated that the synthetic community effectively replicated the key aroma chemical characteristics of Italian Riesling wine, providing an innovative fermentation strategy to enhance flavor complexity and market competitiveness of wine. • Elucidated dynamics of fungi and S. cerevisiae genotypes during fermentation. • Identified sixteen key volatile organic compounds in Italian Riesling wine. • Synthetic microbiota could reproduce key aroma compounds of Italian Riesling wine. • Developed a microbial community model for synthetic Italian Riesling wine.

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