Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae

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.