ArticleFoods (Basel, Switzerland)2025
Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS.Foods (Basel, Switzerland) · 2026Article
- Flow Cytometry-Based Monitoring of Microbial Dynamics During Grape Must Fermentation Under Different Inoculation Strategies.International journal of molecular sciences · 2026Article
- Multi-omics integration unveils fungal succession and volatile metabolite dynamics in spontaneous fermentation of Beibinghong icewine: Identifying yeast strains critical for flavor development.Food chemistry: X · 2026Article
- Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish.Frontiers in microbiology · 2026Article
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Microbial Dynamics in a Musalais Wine Fermentation: A Metagenomic Study.Foods (Basel, Switzerland) · 2025Article
- Influence of Vineyard Location, Cluster Thinning and Spontaneous Alcoholic Fermentation on Wine Composition.Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation. Enrichment analysis indicated that metabolic pathways related to the synthesis, decomposition, transformation, and utilization of sugars, amino acids, and fatty acids were involved in the formation of key flavor compounds in wine. Metagenomic analysis revealed that
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