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<p>Fermented green plum wine (GPW) is a typical high-acid fruit wine in which nitrogen source regulation plays an important role in yeast metabolism and flavor formation. However, the effects of peptide-based nitrogen sources in such systems remain insufficiently understood. This study systematically compared the effects of six plant-derived protein peptides on fermentation performance and flavor formation in GPW. Corn protein peptides showed the most pronounced effect, reducing fermentation time from 18 days to 11–12 days and enhancing ethanol production efficiency. A total of 103 volatile compounds were identified, with esters and higher alcohols accounting for 76–84% of total volatiles. Corn peptides promoted the accumulation of fruity and floral esters and aromatic higher alcohols. Ethyl octanoate reached 1052.40&#xa0;µg·L⁻¹, approximately twice that of the control. Relative odor activity value (ROAV) analysis identified six key aroma-active compounds (ROAV ≥ 1.0), with β-damascenone and β-ionone contributing prominently in the corn peptide group. Untargeted metabolomics indicated enrichment of fatty acid degradation and L-phenylalanine metabolism, suggesting enhanced aroma precursor formation. These findings provide experimental evidence for flavor optimization of high-acid fruit wine through nitrogen source regulation.</p>

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Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Zhenbao Shi,
  • Shaojie Yang,
  • Mingjun Jiang,
  • Jinglong Zhang,
  • Dianhui Wu

摘要

Fermented green plum wine (GPW) is a typical high-acid fruit wine in which nitrogen source regulation plays an important role in yeast metabolism and flavor formation. However, the effects of peptide-based nitrogen sources in such systems remain insufficiently understood. This study systematically compared the effects of six plant-derived protein peptides on fermentation performance and flavor formation in GPW. Corn protein peptides showed the most pronounced effect, reducing fermentation time from 18 days to 11–12 days and enhancing ethanol production efficiency. A total of 103 volatile compounds were identified, with esters and higher alcohols accounting for 76–84% of total volatiles. Corn peptides promoted the accumulation of fruity and floral esters and aromatic higher alcohols. Ethyl octanoate reached 1052.40 µg·L⁻¹, approximately twice that of the control. Relative odor activity value (ROAV) analysis identified six key aroma-active compounds (ROAV ≥ 1.0), with β-damascenone and β-ionone contributing prominently in the corn peptide group. Untargeted metabolomics indicated enrichment of fatty acid degradation and L-phenylalanine metabolism, suggesting enhanced aroma precursor formation. These findings provide experimental evidence for flavor optimization of high-acid fruit wine through nitrogen source regulation.