Comparative metabolic profiling of Cabernet Sauvignon wines reveals the potential of different Wickerhamomyces anomalus co-fermented with commercial Saccharomyces cerevisiae

• DOI: 10.1016/j.lwt.2023.115229
• Publication Date: 2023-08-25T15:34:15Z
• Authors: Jun Wang; Juanjuan Yan; Hengfang Gao; Xia Li; Zhigang Dong; Sha Yan; Fei Shi
• Keywords: Wine fault; Aroma of wine; Malic acid

In this paper, five Wickerhamomyces anomalus accumulated 9.1–19.7% less released CO2 than S. cerevisiae in the synthetic must. Untargeted metabolomics was used to analyze co-fermented real Cabernet Sauvignon wines. The results showed that all W. strains significantly decreased levels of malic acid and hypoxanthine wines, thereby promoting process TCA cycle purine metabolism, respectively. Furthermore, WG5, WG26, WG27 utilized more amino acid, thus favoring enhancement aroma compounds. strain also could biotransform odorless metabolites into flavor active compounds, such as phenethyl alcohol, indole indole-3-acetaldehyde. Notably, up-regulated secondary by 400% compared other strains. These were involved phenylpropanoid flavonoid tryptophan metabolism methionine metabolism. addition, co-fermentation with resulted an increase antioxidant activities 16.09% control wine. This suggests not only improves style wine but enhances its properties. findings can be helpful expanding general understanding potential applications food beverage industry.