Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine

The unique flavor quality of pomelo wine is closely related to its complex fermentation process and metabolic activities. The aim of this study was to gain a deeper understanding of the microbial community succession in pomelo wine fermentation and its specific contribution to aroma formation. This was achieved by analyzing the dynamic succession of microbial communities during the fermentation process of pomelo wine and then evaluating the role of hub taxa microbiota in the generation of key aroma compounds in the wine. Bacillus , Pichia , Komagataeibacter , Pediococcus , Zasmidium , Penicillium , Saccharomyces , Weissella, and Gluconobacter were identified as hub taxa microbiota, and their relative abundances showed a correlation with multiple key volatile aroma metabolites detected during pomelo wine fermentation. These findings of functional zoning and aroma contribution evaluation of the pomelo wine fermentation microbial community provide a scientific basis for realizing the precise regulation of the fermentation process, standardization and optimization of pomelo wine flavor quality, and thus enhancing product competitiveness. • Through the exploration of the relationship between microorganisms and fermentation flavor in grapefruit wine fermentation, it was found that multiple key microorganisms are correlated with various fruity aroma compounds. • The relationship between different microorganisms and the aroma of grapefruit wine lays the foundation for effective control of flavor quality in the industrial production of grapefruit wine. • It provides a scientific basis for broadening the horizontal processing of pomelos.