A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation

Marselan wine is characterized by distinctive flavors of blackcurrant, cranberry, and spice, which are significantly influenced by environmental factors such as region and climate. In this study, we analyzed the dynamic changes in the microbial community, physicochemical indices, and flavor compounds during the spontaneous fermentation of Marselan wine in Xinjiang using high-throughput sequencing (HTS), high-performance liquid chromatography (HPLC), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that the sugar content decreased from 259.12 g/L to 22.45 g/L, while the ethanol content increased to 13.63 ± 0.15% vol after 12 days of fermentation. The predominant aromatic components identified in Marselan grapes include isophorone, 2,3-pentanedione, 2-hexenal, and melonal. After fermentation, ethanol, phenethyl alcohol, isoamyl acetate, ethyl acetate, and ethyl hexanoate were produced, imparting rose, cream, and fruit flavors to wine. The key microorganisms involved in the spontaneous fermentation of Marselan wine include <i>Saccharomyces</i>, <i>Starmerella</i>, <i>Pichia</i>, <i>Pseudomonas</i>, <i>Sphingomonas</i>, and <i>Aspergillus</i>. These microorganisms contributed substantially to the main physicochemical indices and flavor profiles. <i>Saccharomyces</i> and <i>Pichia</i> enhanced the formation of most alcohols and esters, whereas <i>Aspergillus</i>, <i>Acremonium</i>, and <i>Fusarium</i> inhibited the synthesis of numerous volatile compounds. These findings provide valuable theoretical references for improving the quality of Marselan wines in Xinjiang.