Multi-omics integration unveils fungal succession and volatile metabolite dynamics in spontaneous fermentation of Beibinghong icewine: Identifying yeast strains critical for flavor development.

Xiaoqin Wang, Baoguo Sun, Fazheng Ren, Nan Meng

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 authors.

Xiaoqin WangDepartment of Nutrition and Health, China Agricultural University, Beijing 100193, China.

Baoguo SunKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.

Fazheng RenDepartment of Nutrition and Health, China Agricultural University, Beijing 100193, China.

Nan MengKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.

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6 · The paper itself

Abstract

The indigenous fungal community plays a crucial role for flavor development in Beibinghong icewine. This study investigated the fungal composition and dynamic succession, along with changes in volatile metabolite. Key yeast species influencing flavor formation were identified. High-throughput sequencing detected 2154 fungal operational taxonomic units (OTUs), with 13 genera exhibiting relative abundances exceeding 1 %. Through culture-dependent methods, 629 strains spanning 13 genera were isolated. A total of 77 flavor compounds were identified, of which 62 showed significant concentration variations (

Indexed as

Beibinghong icewineFungal communitySaccharomycesSpontaneous fermentationVolatile phenolsΓ-Lactone

Identifiers

PMID41551811

DOI10.1016/j.fochx.2025.103442

PMCPMC12807826

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