Aroma enhancement in fig wine through sequential fermentation with Candida humilis and Torulaspora delbrueckii: A flavoromics study

S2-7 increased contents of key aroma compounds in fig wines, including ethyl acetate, isoamyl acetate, hexyl acetate, butanoic acid esters, isoamyl alcohol, nonanal, 2-nonanone, and α-terpineol. Metabolic pathway analysis identified valine, leucine and isoleucine degradation, glycine and serine metabolism, and the glucose-alanine cycle as the primary differential pathways contributing to flavor enhancement. These findings demonstrated that sequential inoculation with indigenous high enzyme-producing yeasts provides a practical foundation for industrial production of fig wines with distinctive aromatic characteristics.