DRP006588
fungal community succession during pomegranate wine fermentation
The application of commercial Saccharomyces cerevisiae is a common practice to accelerate and steer pomegranate wine fermentation process. However, the effects of S. cerevisiae inoculation on the microbial succession, metabolism and interactions have rarely been studied. In this study, high-throughput sequencing combined with metabolite analysis were applied to analyze the effect of S. cerevisiae inoculation on the fungal community succession and metabolism during pomegranate wine fermentation.