Wine Quality Research Articles

Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine

To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC–MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Results showed that most of the organic acids were reduced and the anti-oxidant activity decreased during storage. Wines from different regions exhibited differences in the contents of gallic acid, (+)-catechin and (−)-epicatechin. A total of 68 VOCs were identified, with esters and alcohols being the most dominant VOCs. In total, nine VOCs with OAV > 1 were detected in all samples, impacting wine flavor. Cabernet Sauvignon wines were differentiated using PCA and OPLS-DA. 15 and 17 chemical markers were screened based on VIP > 1 for wine of different sub-regions and bottle storage times, respectively. This research provides a data reference for quality characterization of wines obtained from different sub-regions and bottle storage times in Xinjiang.

Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains

Lactic acid bacteria (LAB), principally Oenococcus oeni, play crucial roles in wine production, contributing to the transformation of L-malic acid into L-lactic acid during malolactic fermentation (MLF). This fermentation is influenced by different factors, including the initial LAB population and wine stress factors, such as nutrient availability. Yeast mannoproteins can enhance LAB survival in wine. This study explored in model conditions the impact of a commercial mannoprotein extract on MLF dynamics in ten O. oeni strains. The results revealed strain-specific responses in fermentation kinetics and mannoprotein utilization. Mannoprotein addition influenced MLF outcomes, depending on the strain and concentration. The variability in MLF confirmed different technological aptitude of the strains used. The α-mannosidase enzymatic activity was determined and showed higher values in the supernatant than in whole cells. Moreover, α-mannosidase activity varied among strains, suggesting differential regulation in response to fermentation conditions. These findings highlight the importance of understanding mannoprotein interactions with O. oeni for optimizing MLF efficiency and enhancing wine quality. Further research under cellar conditions is needed to evaluate the potential of yeast mannoproteins to promote MLF.

Impact of postponed harvests and withering on the aromas development of Yellow Muscat “fiori d'arancio” berries

The composition of grape berries, and consequently wine characteristics, can be deeply modified by late harvest (LH) or withering (W). Alternatively, a practice called "Poly Double Maturation Reasoned" (PDMR) has been developed, consisting of the cutting of fruit-bearing vines followed by the "reasoned" harvest. PDMR differs from LH or W mainly for what concerns water loss rates and re-programming of berry metabolism. This study aimed to investigate molecular, biochemical, metabolic and sensorial changes in Vitis vinifera cv. Yellow Muscat grape berries subjected to LH, W, and PDMR techniques. Analyses pointed out significant differences in both primary and secondary metabolites. According to gene expression, LH, PDMR, and W berries an up-regulation of genes involved in sugar biosynthesis and a down-regulation of those involved in malate catabolism when compared to traditional harvest (TH) was observed. Transcripts involved in monoterpenes biosynthesis were significantly altered in PDMR berries. Analysis of volatiles indicated that PDMR wines showed levels of linalool and linalool oxides similar to TH ones, while their homovanillic alcohol/acid content was more similar to that of W-wines. Our results suggest that PDMR can be either applied to preserve the typicity of yellow Muscat "Fior d'Arancio" or to produce new wine types.

THE GEOGRAPHICAL LOCATION AND VOCATION FOR QUALITY OF THE VINEYARDS AND WINE CENTERS IN OLTENIA – ARGUMENTS FOR THE DESIGN OF WINE TOURISM

With the exception of the high areas of the Oltenia mountains, vines are cultivated in all localities, from the Danube to the Parâng mountains, from the charming Porti de Fier to the legendary Olt river. It is cultivated on small and scattered areas in all the provincial villages, but it is not absent from the eaves of the houses, bringing them a unique architectural charm in the country. The wine plantations concentrated in the vineyards and wine centers are the ones that ensure the production of good quality grapes from which the famous red, white and aromatic wines of superior quality are obtained. The vineyards and wine centers of Oltenia are geographically located in the five counties (Mehedinți, Gorj, Dolj, Olt and Vâlcea) where, under the influence of different environmental conditions, they offer the chance to obtain practically all types and categories of wine.

Effect of bottle storage on the color, chemical composition, antioxidant activity, and physicochemical parameters of wild Andean blueberry (mortiño) wine

Andean blueberry (Vaccinium floribundum Kunth) wine, produced in the high Andean regions of Ecuador, presents a novel and promising alternative to traditional grape wines. This study aimed to characterize its physicochemical properties and chemical composition, as well as the effect of bottle storage aging on these characteristics. Results showed color shifted from deep red to yellow, over 24 months of bottle storage, reflecting changes in phenolic compounds. During storage, pH, titratable acidity, and sugar content decreased. Total phenolic content and anthocyanins decreased initially but stabilized after the first year. Antioxidant activity, measured by FRAP, increased over time, indicating potential health benefits. LC-MS/MS analysis revealed a complex phenolic profile, including anthocyanins, procyanidins, quercetin derivatives, and chlorogenic acid. This study provides new insights into the evolution of Andean blueberry wine during bottling, demonstrating that its chemical evolution is similar to that observed in blueberry wines from other varieties and geographical regions. Notably, this investigation extends beyond the previously reported 12-month stability studies for these wines, analyzing physicochemical properties and stability for up to 24 months of bottle storage. Future research could explore the effects of longer aging periods and various winemaking techniques to further enhance the wine's quality and appeal.

Modelling the climate changing concentrations of key red wine grape quality molecules using a flexible modelling approach

Grape (Vitis vinifera) composition is a weather-dependent determiner of wine quality. With changing climates, we can expect variation in wine-quality. To understand the extent of this we built path models to create a generalised Cabernet-Sauvignon grape quality model focusing on the total concentrations of six important molecular groups (sugar, pH, phenols, tannins, flavanols, anthocyanins). Path models statistically connect factors from input to output using a series of dependent models. As such, this modelling approach takes the output from one model and puts it into the next model as a chain. By varying climate inputs, we can simulate how changes in climate impact the final composition of the grapes throughout their ripening. We explore the impact of changes in composition under several climate change scenarios namely: changes in light, temperature, and rainfall by changing the climatic inputs to the path model. We find that, under moderate-projected climatic changes (a combination of RCP4.5 and SRES A2 and B2), we expect higher concentrations of sugars, lower acidity (a more neutral pH), and higher total concentrations of aromatic compounds (tannins, phenols, flavanols, and anthocyanins). We also find that an earlier start of ripening leads to the same result. These two results combined suggest the potential for stronger red wines in future, with more flavour-related compounds and in particular tannins which often give greater ageing potential.

Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard

Soil microbes are increasingly recognised as key contributors to wine terroir, playing crucial roles in soil health and nutrient cycling. Fungi and prokaryotes interact with soils, influencing physical and chemical properties and mediating nutrient availability for roots. These microorganisms also impact vine performance and wine quality. Viticulture is expanding to higher elevations due to their cooler temperatures; Mendoza's mountainous regions are of particular interest being, characterised by vineyards with heterogenous soil stoniness. However, the effect of this variability on soil-associated microbial communities remains unclear. This study explores microbial populations (alpha and beta diversity, taxonomical composition, and their relationship with soil physicochemical properties) in soils of contrasting stoniness, at different depths, vintages and sample types. A Malbec vineyard with heterogenous soil stoniness was selected, with two experimental sites 30 m apart containing stony soil (SS; 77 % stoniness) and non-stony soil (NS; 0 % stoniness), respectively, and which were managed identically. Samples were collected from two depths (0.3 m and 0.6 m) during two vintages (2017 and 2018), from bulk and rhizosphere. Amplicon sequencing targeted the V3-V4 region of the 16S rRNA gene (prokaryotes) and the ITS1 region (fungi). Results showed that soil type significantly influences fungal populations, with less effect on prokaryotes. Vintage, reflecting annual changes in weather and viticultural practices, was the most significant factor affecting microbial communities. Depth was particularly important for fungi, while the sampling type (bulk or rhizosphere) had no significant impact on the microbiome within the same soil profile. Certain soil components were found to influence microbial communities: pH affected prokaryotes, while calcareous content specifically influenced the Proteobacteria phylum. Additionally, five fungal orders were more abundant in the stony soils, though some remained unidentified. These findings provide a baseline for understanding microorganisms in contrasting soils types of a high-elevation vineyard, and they highlight the role of microbial diversity in supporting unique soil-plant-environment interactions.

Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis

The unique flavour and quality of wine largely depend on its complex fermentation process, which in turn is significantly influenced by the microbial activities during fermentation. In this study, we investigated the relationship between the microbiota and the formation of main metabolites during the spontaneous fermentation of Cabernet Sauvignon wine. The main metabolites during the spontaneous fermentation of Cabernet Sauvignon wine were identified through headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and high-performance liquid chromatography, and metagenomic sequencing was used to characterize the succession and potential metabolic capabilities of the microbial communities throughout the fermentation process. The results showed that as the alcoholic fermentation progressed, there was a significant increase in the relative abundance of Saccharomyces, dominating the alcoholic fermentation, and concurrently, there were notable changes in the structure of the microbial community. The genera Saccharomyces, Hanseniaspora, Tatumella, and Oenococcus showed potential correlations with the biosynthesis of the main metabolites such as alcohols, acids, and esters, in wine. Particularly, Saccharomyces, as the primary driver of alcoholic fermentation, was closely related to the biosynthesis of these metabolites. Overall, our study advances the comprehension of the functional role and metabolic contributions of microbial communities in shaping the flavour profile during fermentation.

D299T Mutation in CYP76F14 Led to a Decrease in Wine Bouquet Precursor Production in Wine Grape.

Bouquet is a crucial characteristic indicative of wine quality that develops during the aging stage. The cytochrome P450 VvCYP76F14 multi-functionally catalyzes linalool into (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, which are direct precursors for wine bouquet. Wine bouquet was closely related to VvCYP76F14 activities. The VvCYP76F14 genes were cloned from five wine grape varieties using a homologous cloning method. The variation in residues of VvCYP76F14s were assessed by multiple alignment of amino acid sequences. Functional studies were implemented by in vitro enzyme activity and transient over-expression systems. D299T variation was observed in VvCYP76F14s of 'Yantai 2-2-08', 'Yantai 2-2-19', and 'Yantai 2-3-37' offspring lines, which was correlated with the decreased content of wine bouquet precursors of (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, respectively. Notably, the key amino acid residue D299 was located at the phase 0 intron positions of VvCYP76F14 genes isolated from distinct wine grape varieties or offspring lines, respectively. Notably, VvCYP76F14s of the 'Yantai2-2-08', 'Yantai 2-2-19', and 'Yantai 2-3-37' mutant lines exhibited lower in vitro enzymatic activities than those of 'L35' and 'Merlot'. In addition, the transient expression of VvCYP76F14 cloned from 'L35' and 'Merlot' restored the levels of wine bouquet precursors in berries of three D299T mutant lines, respectively, whereas VvCYP76F14 cloned from D299T mutant lines failed. D299T variation was observed in three offspring lines and D299T mutation in VvCYP76F14 led to the decrease in wine bouquet precursor contents. VvCYP76F14 was implicated in the regulation of wine bouquet precursors in wine grapes.

Climate variability links to changes in Rioja wine (Spain).

This study investigates the impact of regional climate changes on the production, quality, chemical composition, and phenological patterns of Rioja wine in Spain from 1993 to 2017. Data from DOCa Rioja and the Marqués de Riscal winery were analyzed in conjunction with meteorological and remote sensing data to provide a comprehensive evaluation. The findings reveal an increase in alcohol content and pH, coupled with a decrease in acidity, correlative to phenological shifts such as earlier grape ripening and reduced leaf canopy. Additionally, a thorough examination of monthly climate anomalies highlights the significance of May in determining harvest outcomes, influenced by the Eastern Atlantic (EA) mode of low-frequency variability. The potential connection between springtime weather conditions and tropical climate variability is also explored.

Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.

The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identification and the subdivision of homogeneous production areas, clarifying the characteristics of production areas is of great significance for improving wine quality and commercial value. In this study, GC×GC-TOFMS technology was used to analyze the aroma characteristics of "Cabernet Sauvignon" wines from 26 wineries in the Helan (HL), Yinchuan (YC), Yongning (YN), Qingtongxia (QTX), and Hongsibu (HSP) sub-producing areas in the eastern foothills of Helan Mountain in Ningxia, China. The results indicate a gradual increase in relative humidity from the southern part of Ningxia, with the YN sub-region showing optimal fruit development and the QTX region having the highest maturity. A total of 184 volatile compounds were identified, with 36 compounds with an OAV > 1, crucial for the aroma profiles of primarily fermentation-derived alcohols and esters. An aromatic vector analysis revealed that "floral" and "fruity" notes are the primary characteristics of Cabernet Sauvignon wines from the Helan Mountain East region, with lower maturity aiding in the retention of these aromas. By constructing a reliable OPLS-DA model, it was determined that 15 substances (VIP > 1) played a crucial role in identifying production areas, among which phenylethyl alcohol and isoamyl alcohol were the main contributors. In addition, a Pearson correlation analysis showed a negative correlation between sunlight duration during the growing season and benzyl alcohol accumulation, while a significant positive correlation was observed during the ripening period. Due to the critical role of phenyl ethanol in identifying producing areas, this further demonstrates that sunshine conditions may be a key factor contributing to the differences in wine flavor across regions. This study offers a theoretical foundation for understanding the relationship between climatic factors and flavor characteristics, addressing the issue of wine homogenization in small production areas, clarifying typical style characteristics, and establishing a traceability technology system based on characteristic aroma.

Functional diversity of the above-ground fungal community under long-term integrated, organic and biodynamic Vineyard Management

BackgroundSustainable agriculture increasingly emphasizes the importance of microbial communities in influencing plant health and productivity. In viticulture, understanding the impact of management practices on fungal communities is critical, given their role in disease dynamics, grape and wine quality. This study investigates the effects of integrated, organic, and biodynamic management practices on the diversity and function of fungal communities in a vineyard located in Geisenheim, Germany, focusing on above-ground parts such as bark, leaves, and grapes.ResultsOur findings indicate that while overall fungal species richness did not significantly differ among management systems across various compartments, the composition of these communities was distinctly influenced by the type of management system. In particular, leaf and grape compartments showed notable variations in fungal community structure between integrated and organic/biodynamic management. No differences were observed between organic and biodynamic management. Integrated management demonstrated a significantly higher abundance of mycoparasites in comparison to organic and biodynamic management, primarily attributed to the increased presence of Sporobolomyces roseus, Sporobolomyces ellipsoideus and Rhodotorula glutinis.ConclusionsThe findings highlight the importance of management practices in shaping fungal community composition and function in vineyards. Although overall species richness remained unaffected, community composition and functional diversity varied, highlighting the potential for strategic microbiome management to enhance vineyard sustainability and plant health.

Study of red vine phenotypic plasticity across central-southern Italy sites: an integrated analysis of the transcriptome and weather indices through WGCNA.

The grapevine (Vitis spp., family Vitaceae) is characterized by marked phenotypic plasticity. Its ability to withstand specific environmental conditions depends on the activation of highly coordinated responses resulting from interactions among genotypes (G) and environmental factors (E). In this study, the transcriptomes of commercially ripe berries of the Cabernet Sauvignon and Aglianico genotypes grown in open fields at three different sites in central-southern Italy (Campania, Molise and Sicily) were analyzed with RNA sequencing. These transcriptomic data were integrated with a comprehensive set of weather course indices through weighted gene co-expression network analysis (WGCNA). A total of 11,887 differentially expressed genes (DEGs) were retrieved, most of which were associated with the Aglianico genotype. The plants from the Sicilian site presented the greatest number of DEGs for both genotypes. Most of the weather course data (daily maximum air temperature, relative humidity, air pressure, dew point, and hours of sun radiation) were significantly correlated with the "lightcyan1" module, confirming WGCNA as a powerful method for identifying genes of high biological interest. Within this module, the gene encoding the ACA10 cation transporter was highly expressed in plants of both genotypes from Campania, where the lowest anthocyanin content was recorded. The transcriptome was also correlated with quality traits, such as total soluble solids and polyphenol content. This approach could lead to the identification of a transcriptomic profile that may specifically identify a genotype and its growing site and to the discovery of hub genes that might function as markers of wine quality.

Polysaccharide Functionality in Wine-like Model Systems with Oat and Egg White Model Proteins

Interactions between wine proteins and polysaccharides have the capacity to regulate the stability, shelf-life, and turbidity of red wines. Understanding these macromolecular interactions helps with maintaining stability and reproducing high quality wines. Model polysaccharides (carboxymethyl cellulose, mannoproteins, and fruit pectin) and model proteins (egg white and oat protein) were selected to assess protein–polysaccharide interactions within a model wine solution. The wine-like solution was created to simulate the correct pH, ethanol strength, and pigment content. Any interactions with polymeric pigments—anthocyanins and tannins—can also be investigated in this matrix. To analyze the aggregative potential of the macromolecules, particle size and Zeta-potential (ζ-potential) measurements were recorded for the samples with increasingly complex compositions. Carboxymethyl cellulose was found to increase particle sizes, likely binding more than proteins, but also improved the overall stability of the solution. Fruit pectin and mannoprotein were effective at causing precipitation while not removing the color of the model wine. The use of mannoprotein ensued in overall smaller particles for both suspended aggregate and precipitate sizes, indicating higher selectivity. Fruit pectin increased precipitate sizes and decreased suspended aggregate sizes. This study implements model proteins to evaluate complex macromolecular interactions using measurements of ζ-potential and particle size.

Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California

This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted wines and non-smoke-impacted wines were determined. The differences were related to different levels of smoke taint marker compounds in different wine matrices, using modified descriptive analysis (DA), multivariate statistics, gas chromatography mass spectrometry (GC-MS) and liquid chromatography-triple quadrupole tandem mass spectrometry (LC-QqQ-MS) of the free and total VPs, and individual bound glycosides, respectively. Across two DA panels, Cabernet Sauvignon, Cabernet Franc, Petite Verdot, Merlot, Syrah, Malbec, and Zinfandel wines made from grape originating from different areas in California were evaluated. The results show sensory differences between highly smoke-impacted and non-impacted wines with wines made from highly smoke-impacted grapes characterized as smoky, barbeque, medicinal, and having a retro-nasal ashtray character. Low smoke-impact wines based on free and total VP concentrations were not significantly different from the non-impacted wines when rated through descriptive analysis. The amount of smoke exposure was the largest contributor to smoke impact determined by sensory evaluation, but the different wine matrices from different locations and varietals also played an important role in determining the level of perceived smoke impact. The results of this study will contribute to our understanding of smoke impact and how it influences wine characteristics by relating smoke marker indicator compounds to wine sensory attributes.

Fatty Acid Profiling in Greek Wines by Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS)

In recent years, the interest in lipids present in wines has increased, because these natural components, even at low or very low concentrations, play an important role in wine evolution and quality and contribute substantially to the taste and mouthfeel of wines. Herein, we present a liquid chromatography–high-resolution mass spectrometry (LC-HRMS) method for the profiling of free fatty acids (FFAs) in wines. The method is fast and allows the simultaneous determination of twenty-seven saturated and unsaturated FFAs in wine samples, avoiding any prior derivatization step. After validation, a variety of white and rose commercial wine samples from the Greek market, either sparkling or non-sparkling, were analyzed by the present method. The majority of wine FFAs are saturated long aliphatic, in particular palmitic (C16:0) and stearic (C18:0) acids, followed by myristic (C14:0) and pentadecanoic (C15:0) acids, while oleic (C18:1), palmitoleic (C16:1) and linoleic (C18:2) acids were quantified among the unsaturated FAs. The medium-chain C6:0 and the unsaturated C16:1 and C18:2 acids were found at higher concentrations in rose wines compared to white.

Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic

Polysaccharides play a crucial role in wine quality and colloidal stability. Two types of polysaccharides were applied to three wines with diverse initial phenolic and polysaccharide profiles to evaluate their effects on the color characteristics of the wines. Changes in the colloidal properties, phenolic composition, and color parameters of the wines were analyzed over a one-year bottle aging. The results revealed that the addition of polysaccharides consisting mainly of arabinogalactans (AG) tended to have a higher absolute zeta (ζ) potential value (below −10 mV), indicative of enhanced colloidal stability, while mannoprotein (MP) had little effect. However, the addition of both polysaccharides can influence the colloidal particle size and turbidity of the wines, with distinct variations observed based on the initial matrix composition, especially the polysaccharide content. Furthermore, both polysaccharides promoted the formation and accumulation of anthocyanin derivatives, especially pyranoanthocyanin, while AG had a greater effect, with a maximum increase of nearly 14% compared with the control group at 12 M. The color characteristic of the wines changed accordingly, with a significant increase in the red hue (a∗ value), particularly in wines characterized by low polysaccharide content and high polyphenol level. Notably, the modifications in colloidal properties induced by polysaccharide displayed a significant correlation with polyphenols and color parameters, indicating that a stable colloidal system facilitates color stability. In practical winemaking applications, the addition of polysaccharides should consider factors such as their type, concentration, and the balance of the initial wine composition.

FaceReader Insights into the Emotional Response of Douro Wines

Understanding consumers’ emotional responses to wine is essential for improving marketing strategies and product development. Emotions play a pivotal role in shaping consumer preferences. This study investigates the emotional reactions elicited by different types of Douro wines (white, red, and Port) through facial expression analysis using FaceReader software, version 9.0 (Noldus Information Technology, Wageningen, The Netherlands). A total of 80 participants tasted six wine samples, and their facial expressions were recorded and analyzed. FaceReader quantified the intensity of emotions such as happiness, sadness, anger, surprise, fear, and disgust. Arousal levels were also assessed. The results were analyzed through principal component analysis (PCA) to identify patterns and groupings based on emotional responses. White wines evoked more sadness due to their acidity, while red wines were associated with lower levels of sadness and greater comfort. Port wines elicited surprise, probably due to their sweet and fortified nature. Additionally, female participants showed consistently higher arousal levels than males across all wine types. The study highlights distinct emotional profiles for each type of wine and suggests that demographic factors, such as gender, influence emotional responses. These insights can inform targeted marketing and enhance the consumer experience through better alignment of wine characteristics with emotional engagement.

Soil-climatic conditions of the vineyard and biochemical characteristics of the red dry wine ‘Kara-Koysu’ (Republic of Dagestan, Russian Federation)

ABSTRACT The article provides additional information that emphasizes the growing international interest in the impact of climate (temperature, humidity, precipitation, solar activity) on grape yields and the quality of terroir wine. The study deals with the climate gradient of the terroir of the Derbent region of the Republic of Dagestan (Russia), located on the terraced accumulative-coastal plain of the Caspian lowland, stretching for 160 km from north to south in a narrow strip between the coast of the Caspian Sea and the foothills. The influence of soil and climatic conditions on the biochemical characteristics of red dry wines ‘Kara-Koysu’ from Cabernet Sauvignon wingrapes of the 2019–2021 harvest was studied. The growing season occurred in dry, moderately humid conditions in 2019; hot, with a lot of precipitation in 2020 and more extreme conditions in 2021. The conditions of recent years have contributed to the change of almost all the studied indicators of tested wines. Studies have found that the climatic conditions of 2020–2021 were more favorable for obtaining a rich harvest, high-quality wines due to more UV light exposure and precipitation.

Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures

In order to investigate the effect of Dendrobium nobile Lindl. (DNL) on the quality of rice wine fermented by Saccharomyces cerevisiae (DnSC) and Wickerhamomyces anomalus (DnWA), respectively, the physicochemical indexes, active ingredients, free amino acids, volatile flavor substances and nonvolatile metabolites of rice wine based on chemical methods, GC-MS and nontargeted metabolomics were studied. Results showed that the addition of DNL had a significant effect on the contents of physicochemical indicators. Compared with the fermented rice wine without the addition of DNL, the contents of active ingredients, free amino acids and volatile flavor components in DnSC and DnWA were all significantly increased. Among them, compared with SC, the contents of polysaccharides, flavonoids, total phenols and free amino acids in DnSC rose by 46.67 %, 27.07 %, 20.45 % and 50.14 % respectively. And compared with WA, these active ingredients in DnWA rose by 25.45 %, 20.13 %, 10.77 % and 46.01 % respectively. Notably, after adding DNL, the content of dendrobine in rice wine increased from 0 to 14.53 PPM (DnSC) and 11.41 PPM (DnWA) respectively. The volatile flavor compounds in DnWA rice wine were the most abundant (45 kinds), among which 14 kinds of alcohols were detected. The content of volatile flavor compounds in DnSC rice wine was the highest (45.45 mg/mL), among which 18 kinds of esters were detected. There were significant differences in flavor compounds between different rice wines, which give different aromatic styles and characteristics. Metabolomics analysis showed that the overall expression of metabolic pathways in rice wine was almost up-regulated by the addition of DNL, which resulted more metabolites in rice wine. The metabolic pathways that caused significant differences in Sc-fermented rice wine were the metabolism of nicotinate and nicotinamide and the metabolism of glyoxylate and dicarboxylate, while in Wa-fermented rice wine, they were the metabolism of phenylalanine and the metabolism of galactose. These results provide a theoretical basis for the development of DNL and its application in fermented rice wine.