Food Microbiol. 2027 Jan;141:105266. doi: 10.1016/j.fm.2026.105266. Epub 2026 Aug 12.
ABSTRACT
To achieve precise control of kiwifruit wine fermentation, this study integrated non-targeted metabolomics and multivariate statistical analysis to systematically analyze dynamic metabolic trajectories and microbial functional contributions across two fermentation stages: alcoholic fermentation and malolactic fermentation. The results indicated that both processes had critical contributions to the quality of kiwifruit wine, acting synergistically through interconnected metabolic pathways. The metabolic pathway and correlation analysis showed that alcoholic fermentation mainly involved the decomposition and utilization of nutrients, with non-Saccharomyces yeasts proliferating extensively and producing most esters and alcohols, while malolactic fermentation mainly concerned energy supply and organic synthesis, in which Lactiplantibacillus plantarum adapted to nutrient-limited and stressful conditions while producing aroma-active volatiles. Correlation and pathway enrichment analyses further demonstrated tight associations between non-volatile metabolite turnover and the generation of volatile compounds, highlighting the integrated role of microbial metabolism in shaping flavor and quality attributes of kiwifruit wine.
PMID:42668203 | DOI:10.1016/j.fm.2026.105266
