Abstract
In this study, frozen bayberries (HF group) and liquid nitrogen–frozen bayberries (SF group) were used as raw materials to ferment ice bayberry wine and NGS was used to analyze the microbial community of ice wine. In addition, the volatile compounds in ice wine were determined using HS-SPME–GC–MS. The effects of different frozen storage treatments on the microbial community structure and flavor components of ice wine were analyzed. The experimental results showed that the dominant bacterial genera of the two groups of ice wine were mainly Rothia and Rhizobium, and the dominant fungal genera were Fusarium, Basidiomycetes, Aspergillus, and Saccharomyces. There were 178 volatile components in both the HF and SF groups, and the differential flavor components were mainly esters and ketones. Compared with the HF group, the ethyl 3-hexenoate (pineapple flavor), terpinene (rosin flavor), and 3-hydroxyacetophenone (floral flavor) contents in the SF group were significantly increased (p ˂ 0.05) and the methyl 14-methylpentadecanoate (oil flavor) content was significantly decreased (p ˂ 0.05). Rhizobium, Bacteroides, Saccharomyces, Basidiomycetes, and 14 other genera were significantly correlated with the differential volatile substances (|R| > 0.8, p ˂ 0.05). Therefore, the SF group of ice bayberry wine has richer microbial diversity and better flavor components.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
