Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation

doi:10.7506/spkx1002-6630-20200114-163

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 157-163.doi: 10.7506/spkx1002-6630-20200114-163

• Bioengineering • Previous Articles Next Articles

Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation

PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan

(1. Shandong Engineering Technology Research Center for Pomegranate Deep-precessing, Shandong Comprehensive Devolopment Engineering Laboratary for Pomegranate Resources, College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China; 2. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)

Online:2021-03-25 Published:2021-03-29

Abstract

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

CLC Number:

TS262.7

PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation[J]. FOOD SCIENCE, 2021, 42(6): 157-163.

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Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation

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