摘要
This study investigated the impact of single and sequential inoculation of Schizosaccharomyces pombe(S.pombe)and Saccharomyces cerevisiae(S.cerevisiae)on the sensory attributes and metabolic profiles of pomelo wine.Our comprehensive assessment included physicochemical determination,sensory evaluation,and metabolite analysis across single and sequential fermentation groups.Results demonstrated that sequential fermentation not only moderated acidity but also enhanced umami and richness,yielding a more balanced flavor profile compared to single strain fermentations.Flavor chemistry analysis revealed that sequential fermentation effectively utilized the strengths of both yeast strains to produce a wider array of aromatic compounds,especially esters,and al-cohols,which are key to pomelo wine’s aroma.The metabolomic analysis further confirmed that amino acid metabolism was the most prominently activated pathway,with sequential fermentation adept at regulating amino acid levels to minimize the formation of potentially harmful byproducts.This approach preserved the desirable flavor characteristics of the wine and enhanced its safety.Overall,this research offers valuable insights into optimizing pomelo wine fermentation techniques to improve its sensory quality and market value.
基金
supported by the Sichuan University-Luzhou Municipal Government cooperation project(2022CDLZ-1).
