Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine

The unique flavor quality of pomelo wine is closely related to its complex fermentation process and metabolic activities. The aim of this study was to gain a deeper understanding of the microbial community succession in pomelo wine fermentation and its specific contribution to aroma formation. This was achieved by analyzing the dynamic succession of microbial communities during the fermentation process of pomelo wine and then evaluating the role of hub taxa microbiota in the generation of key aroma compounds in the wine. Bacillus, Pichia, Komagataeibacter, Pediococcus, Zasmidium, Penicillium, Saccharomyces, Weissella, and Gluconobacter were identified as hub taxa microbiota, and their relative abundances showed a correlation with multiple key volatile aroma metabolites detected during pomelo wine fermentation. These findings of functional zoning and aroma contribution evaluation of the pomelo wine fermentation microbial community provide a scientific basis for realizing the precise regulation of the fermentation process, standardization and optimization of pomelo wine flavor quality, and thus enhancing product competitiveness.