Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae
Chuanning Peng, Yingyue Zhang, Chanyuan Li, Yanling Shang, Jiali Liu, Yankai Min, Jie Tang, Wenliang Xiang, Qing Zhang
Abstract
This study investigated the role of non- Saccharomyces yeast of Hanseniaspora uvarum in the conversion of polyphenol and volatile compound metabolites during wild cherry wine fermentation. Herein, the selected H. uvarum YT-35 and Saccharomyces cerevisiae SC-125 were employed in the fermentation of wild cherry juice from Mount Four Sisters through single inoculation, simultaneous inoculation, and sequential inoculation methods. Key parameters, including pH, colony number, reducing sugar content, ethanol content, polyphenol compounds, volatile components, free amino acid contents and antioxidative properties were tested during the fermentation process. H. uvarum YT-35 and S. cerevisiae SC-125 co-fermentation could enhance the transformation of polyphenol and volatile compound metabolites compared with single fermentation. To explore how H. uvarum YT-35 enhanced the conversion of polyphenol and volatile compound metabolites, whole-genome sequencing of strain YT-35 was conducted, and the biosynthetic pathways of higher alcohol, terpene alcohol, and polyphenol compound were finally predicted. The findings provide valuable contributions to the enhanced formation of polyphenols and aromas in wild cherry wine production using H. uvarum and offer practical guidance and innovative insights into fruit wine production. • Wild cherry wine was co-fermented by H. uvarum YT-35 and S. cerevisiae SC-125. • Polyphenol and volatile compounds were enhanced during co-fermentation. • Four genes encoding β-glucosidases were founded in H. uvarum YT-35. • Biosynthetic pathways of polyphenol compounds in H. uvarum YT-35 were predicted. • Biosynthetic pathways of higher alcohols and terpene alcohols were elucidated.