ArticleFoods (Basel, Switzerland)2022
Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Multi-omics insights into floral-fruity aroma formation during Pu'er tea fermentation inoculated with a synthetic fungal community.NPJ science of food · 2026Article
- Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production.Food chemistry: X · 2026Article
- Core microbiota recruited by healthy grapevines enhance resistance against root rot disease.Genome biology · 2026Article
- Characterization of the Flavors and Organoleptic Attributes of Petit Manseng Noble Rot Wines from the Eastern Foothills of Helan Mountain in Ningxia, China.Foods (Basel, Switzerland) · 2025Article
- Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine.Foods (Basel, Switzerland) · 2025Article
- Diversity and drivers of arbuscular mycorrhizal fungi in the rhizosphere soil of wine grape in the eastern foot of Helan Mountain in Ningxia of China.Frontiers in microbiology · 2025Article
- Selection of indigenousFood chemistry: X · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.Foods (Basel, Switzerland) · 2024Article
- Diversity of 'Cabernet Sauvignon' Grape Epidermis and Environmental Bacteria in Wineries from Different Sub-Regions of the Eastern Foothills of Helan Mountain, Ningxia.Foods (Basel, Switzerland) · 2024Article
- The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves.Bioresources and bioprocessing · 2023Article
- Comparison of microbial communities and volatile profiles of wines made from mulberry and grape.Applied microbiology and biotechnology · 2023Article
- Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China.Molecules (Basel, Switzerland) · 2023Article
- Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors.
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Abstract
Bacteria are an important part of wine 'microbial terroir' and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented 'Cabernet Sauvignon' (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF).
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