Multi-omics co-analysis of the differences in microbial species composition and function between spontaneous and inoculated wine fermentation must

Abstract

Emphasize on natural wines has gained prominence in the wine industry. However, there is a lack of research on natural wines that are fermented relying solely on grape skin-resident microorganisms. The microbes in spontaneous and inoculated fermentation must were analyzed utilizing 16S ITS rRNA sequencing, metabolomics, and metagenomics. The upregulated primary metabolites involved in Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment pathways suggesting that the stress resistance of Saccharomyces was more robust and complex during spontaneous fermentation. Gene functional analysis indicated that Saccharomyces and non- Saccharomyces yeasts play crucial roles in carbohydrate metabolism, and their functions are complementary. The non- Saccharomyces yeasts contributed positively to the overall characteristics of the spontaneous wine. An analysis of the correlations between the dominant microorganisms and metabolites proved that more abundant strains participated in the fermentation of spontaneous wines and had a positive effect on the fermentation process of the wines.