Metabolomics-based analysis on the formation mechanism of volatile and non-volatile substances in goji wines

This study aimed to explore the dynamic changes in metabolite profiles throughout the goji wines brewing process by integrating widely targeted and targeted metabolomics analyses. A total of 1092 non-volatile metabolites, including flavonoids, phenolic acids, and alkaloids, and 80 volatile compounds, such as alcohols, esters, and acids, were identified during fermentation. The PCA and OPLS-DA analyses revealed significant metabolic shifts across different fermentation stages, with the most notable changes occurring during the primary fermentation. KEGG pathway analysis highlighted significant enrichment in pathways related to the degradation of aromatic compounds and the biosynthesis of flavonoids. Additionally, correlation analysis between non-volatile and volatile metabolites underscored the crucial role of phenolic compounds in shaping the flavor profile of goji wines. These findings offer valuable insights for optimizing the goji wines brewing process and improving its overall quality.