Characterization of flavor metabolites of cocultured fermented high acidity fruit wines, and the correlation between organic acids and esters

RSC Advances 2026 Open access

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Authors: Jiayi Liu, Can Lyu, Yongli Yang, Shijun Lu, Yuru Wen, Mengxue Sun, Zhaohuan Du, Wei Lin, Chensheng Xu, Zhao Chen, Lanmei Zhao, Ping Dong
DOI: 10.1039/d5ra04203h
Cited by: 4
References: 27

Abstract

increasing acetate and ethyl ester contents by 1124.09% and 29.06%, respectively, while enhancing OAVs of ethyl hexanoate, ethyl octanoate, eugenol, linalool, and α-terpineol. Mantel and RDA analyses revealed that high levels of organic acids, such as citric acid and l-malic acid, negatively correlated with acetate and ethyl ester synthesis, while positively influencing ketones, eugenol, and terpenes. These findings highlight the potential of tailored fermentation strategies, such as sequential or simultaneous inoculation, to optimize flavor profiles and sensory quality in high-acidity fruit wines.

Fields of Study & Subjects

Fermentation and Sensory Analysis Biochemical and biochemical processes Plant biochemistry and biosynthesis

Publication details

Journal / source
RSC Advances
Publisher
Royal Society of Chemistry (RSC)
Volume
16
Issue
8
Pages
6931–6942
Publication date
1 January 2026
Language
EN