Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine

Abstract

Fermentation of the Longyan grape at a low temperature typically leads to the production of the more aromatic and characteristic Longyan white wine. However, the role of microorganisms during fermentation, particularly their contribution to aroma formation, is poorly understood. The dynamics of volatile compounds and microbial succession during the fermentation process of Longyan wine were monitored at 10 °C, 15 °C, and 20 °C, by using HS-SPME-GC/MS and HST. Fourteen aromas markers and 13 microbial biomarkers were responsible for the differences between fermentation at these temperatures. Although the total volatile compounds content was higher at 20 °C mainly due to the higher contents of ethyl octanoate and ethyl decanoate (P < 0.05), wines fermented at 10 °C had higher complexity of esters and terpenes. Orthogonal partial least squares (variable importance in projection >1), and Spearman's correlation (|ρ| > 0.7) indicated that the unique core microorganisms (Geobacillus, Lactobacillus, and Terribacillus) at 10 °C were positively correlated to aromatic markers ((R)-lavandulyl acetate, β-caryophyllene, isoamyl hexanoate, P < 0.05; diethyl succinate, octyl acetate, decyl acetate, P < 0.01). Reducing the fermentation temperature had a potential application prospect for flavor improvement.