AUTHOR=Ma Yanqin , Li Tian , Xu Xiaoyu , Ji Yanyu , Jiang Xia , Shi Xuewei , Wang Bin 

TITLE=Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

JOURNAL=Frontiers in Microbiology

VOLUME=Volume 12 - 2021

YEAR=2021

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2021.717387

DOI=10.3389/fmicb.2021.717387

ISSN=1664-302X

ABSTRACT=Petit Manseng is widely used for fermenting into sweet wine, popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing and headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid and octanoic acid, were noted and found to responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. The multivariate data analysis indicated that the predominant microorganisms possibly contributed to the formation of these fermentative aroma compounds. Hannaella and Neocamarosporium displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.