Strain-specific metabolic trajectories of indigenous non-Saccharomyces yeasts shape volatile, non-volatile, and sensory profiles of bayberry wine: A time-series multi-omics analysis
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ABSTRACT: This study investigated the effects of eight non- Saccharomyces yeast strains on the volatile profile, metabolome, and sensory quality of Chinese bayberry wine during fermentation and aging. Pichia kudriavzevii (Pk2) and P. kluyveri (Pkl8) enhanced phenolic content, anthocyanin stability, and aroma complexity. Pk2 co-fermentation achieved the highest color intensity, balanced taste, and superior sensory scores, maintaining stable volatile profiles during aging, although a faint chemical/solvent off-note was present at the end of fermentation (likely due to high isoamyl alcohol content). Metabolomic and KEGG analyses revealed that Pk2 strain efficiently redirected carbon and nitrogen flux toward aroma synthesis and activated stress adaptation pathways. In contrast, Pkl8 strain generated the highest levels of esters and terpenoids at the end of fermentation, imparting intense floral and fruity notes, but exhibited poor stability during aging, with rapid volatile degradation. Spearman correlation analysis confirmed that both strains efficiently converted sugars to aroma compounds at the fermentation stage, but their metabolic trajectories diverged during aging. Overall, Pk2 strain was a promising starter for producing bayberry wine with consistently high sensory quality and aging stability, whereas Pkl8 strain was suitable for fresh, immediately consumable wines. These findings provide strain-specific insights for optimizing bayberry wine fermentation.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Strain-specific metabolic trajectories of indigenous non-Saccharomyces yeasts shape volatile, non-volatile, and sensory profiles of bayberry wine: A time-series multi-omics analysis
- Date Crossref
- 01/09/2026
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Lanzhou University of Technology pays non établi dans la noticeUniversité ou école supérieure
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ZheJiang Academy of Agricultural Sciences pays non établi dans la noticeOrganisation à but non lucratif
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School of Life Science and Engineering pays non établi dans la noticeUniversité ou école supérieure
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Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization pays non établi dans la noticeStructure de recherche
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Wencheng Institution of Modern Agriculture and Healthcare Industry pays non établi dans la noticeStructure de recherche
Lanzhou University of Technology, ZheJiang Academy of Agricultural Sciences et School of Life Science and Engineering, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.