Aroma enhancement in fig wine through sequential fermentation with Candida humilis and Torulaspora delbrueckii: A flavoromics study
Year: 2026
Type: article
Abstract: Three yeast strains isolated from fig fruits (C andida humilis DBXD1, Torulaspora delbrueckii S14, and Saccharomyces cerevisiae S2–7) were evaluated for their potential to enhance the aromatic complexity of fig wines. Enzyme activity assays demonstrated that C. humilis DBXD1 exhibited maximum β -glucosidase activity (2.94 ± 0.13 U/mg prot) and T. delbrueckii S14 showed the highest esterase activity (0.94 ± 0.06 U/mg prot). Sequential inoculation of these non- Saccharomyces strains with S. cerevisiae 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.
Source: Food Chemistry X
Authors: Bing Han, Jian Ma, Shuai Li, Haihong Wu, Yu Wang, Xingye Wang, Yanhong Ma
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W7152607990