Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: April 16, 2025

The microbial community is essential for the formation of aroma development in high-acidity greengage wine fermentation. Recent observations also highlight positive effects mogroside V (MG V) on microorganisms fermented foods, but underlying chemical and biological mechanisms remain inadequate. results indicated differences physicochemical properties among wines, particularly a 50% increase ethanol conversion rate. Concurrently, GC-MS sensory analyses demonstrated that MG augmented carbohydrate into ethyl esters (twice as much control group), exhibiting tropical fruit floral profiles. perceived intensity these aromatic compounds increased by over 30%, thereby enriching overall harmony wine. Integrated analysis KEGG pathways CAZymes annotations enhancement ester depends improvement transport carbohydrates V, well accelerating flux pyruvate to acetyl-CoA yeast. In conclusion, our study presents targeted strategy industry modulating this metabolic node yeast, achieving focused characteristics wines.

Language: Английский

Solid-state anaerobic fermentation of crayweed (Phyllospora comosa) biomass for nutrient stabilisation

Algal Research, Journal Year: 2024, Volume and Issue: unknown, P. 103845 - 103845

Published: Dec. 1, 2024

Language: Английский