关键词: 真菌种群结构；真菌种群功能；高通量测序；气相色谱-质谱法；Granger因果；石榴酒

Abstract: In this study, we analyzed fungal community succession during pomegranate wine fermentation by applying high throughput sequencing. By applying gas chromatography-mass spectrometry (GC-MS), we also analyzed the change of volatile flavor compounds. Results showed that the dominant fungal genera during pomegranate wine fermentation were Saccharomyces, Hanseniaspora, Pichia, Candida and Aspergillus. Among these, Hanseniaspora was dominant and its relative abundance accounted for 57.84%–60.13% of the total fungal community. From day 4 to day 8 of fermentation, Saccharomyces was dominant and its relative abundance accounted for 90.00%–97.26% of the total fungal community. Moreover, Granger causality analysis showed Saccharomyces was the main factor that led to the high contents of isobutanol and isopentanol. The non-Saccharomyces yeasts Hanseniaspora and Pichia played an important role in the production of ethyl laurate and ethyl acetate in pomegranate wine. This study provides the theoretical basis for improving the quality pomegranate wine and controlling the fermentation process.

Key words: fungal community structure; fungal community function; high throughput sequencing; gas chromatography-mass spectrometry; Granger causality; pomegranate wine