Effects of Different Fermentation Methods on the Quality and Microbial Diversity of Passion Fruit Wine

Passion fruit wine is a popular because of its unique aroma. However, the roles microorganisms in different fermentation methods, particularly their contributions to aroma formation, are poorly understood. Accordingly, goal this study reveal contribution methods flavor. Purple passion was used as experimental focus; high-throughput sequencing technology analyze microbial community CF (controlled fermentation) and NF (natural fermentation), correlations between physicochemical indices, nonvolatile metabolites flavor substances were analyzed. In NF, totals eight fungal phyla, 135 genera, 15 bacterial phyla 130 genera identified. Debaryomyces, Meyerozyma, Wickerhamomyces dominant Paucibacter Pantoea genera. CF, 11 389 128 Cladosporium, Saccharomyces Paucibacter, Achromobacter, Lactobacillus Wickerhamomyces, Bifidobacterium positively correlated with such ethylene glycol acetate formate, 2-pentanol, acetate, phenylethyl alcohol 1-butanol, 3-methyl-. Saccharomyces, Achromobacter variety esters alcohols decanoic acid, ethyl ester, dodecanoic ester alcohol. Overall, can provide valuable resource for further developments improve aromatic quality wine.