Multi-omics analysis of microbial communities and flavor compounds development during the spontaneous fermentation of jaboticaba wine

This study investigated the dynamic profiles of microorganisms and metabolites in jaboticaba wine (JW) using metabolomic and metagenomic approaches. The free amino acids of JW decreased 9.6-fold during fermentation, and a total of 69 volatile compounds were identified, of which 15 belonged to the key aroma compounds. Metabolomic analysis showed that during the early stages of fermentation, Hanseniaspora and Pichia were the most abundant non-Saccharomyces yeasts. As fermentation progressed, Saccharomyces, Schizosaccharomyces, Saitoella, and Pseudomicrostrobilus dominated and were involved in ethanol synthesis. Metabolic network analysis showed that yeasts play a key role in substrate degradation and flavor formation, while other dominant microorganisms actively contribute to these processes. This study provides insights into the modulation of JW's flavor by microorganisms. • Fermentation enhances phenolic content and antioxidant capacity. • Fifteen volatiles were identified as jaboticaba wine key flavor compounds. • Physicochemical factors and microbial competition lead to microbial succession. • Saccharomyces and non-Saccharomyces were key genera in fermentation. • Metabolic network revealed the enzymes for volatile flavor compounds formation.