Effects of different frozen storage treatments on microbial diversity and volatile components of ice bayberry wine

In this study, frozen bayberries (HF group) and liquid nitrogen–frozen bayberries (SF group) were used as raw materials to ferment ice bayberry wine and NGS was used to analyze the microbial community of ice wine. In addition, the volatile compounds in ice wine were determined using HS-SPME–GC–MS. The effects of different frozen storage treatments on the microbial community structure and flavor components of ice wine were analyzed. The experimental results showed that the dominant bacterial genera of the two groups of ice wine were mainly Rothia and Rhizobium, and the dominant fungal genera were Fusarium, Basidiomycetes, Aspergillus, and Saccharomyces. There were 178 volatile components in both the HF and SF groups, and the differential flavor components were mainly esters and ketones. Compared with the HF group, the ethyl 3-hexenoate (pineapple flavor), terpinene (rosin flavor), and 3-hydroxyacetophenone (floral flavor) contents in the SF group were significantly increased ( p ˂ 0.05) and the methyl 14-methylpentadecanoate (oil flavor) content was significantly decreased ( p ˂ 0.05). Rhizobium, Bacteroides, Saccharomyces, Basidiomycetes, and 14 other genera were significantly correlated with the differential volatile substances (| R | > 0.8, p ˂ 0.05). Therefore, the SF group of ice bayberry wine has richer microbial diversity and better flavor components. • In this study, frozen bayberry was used to ferment ice bayberry wine. • Analysis of microbial diversity in the fermentation process of ice bayberry wine. • Analysis of volatile components of ice bayberry wine.