Fuente: PubMed "wine" Food Chem. 2026 Apr 11;515:149220. doi: 10.1016/j.foodchem.2026.149220. Online ahead of print.ABSTRACTThis study investigated the strain-specific effects of Saccharomyces cerevisiae strains BV818 (commercial) and Hanseniaspora uvarum L31 (indigenous) on the fermentation dynamics, metabolome, and sensory profile of Rosa roxburghii Tratt. (RRT) wine. While physicochemical properties exhibited minimal variation, significant metabolic differences emerged. RRT juice possessed the highest ester diversity (31 species). Post-fermentation, L31 generated the most diverse alcohols (22 species), whereas BV818 yielded the highest ester diversity (23 species). L31 elevated total volatile organic compounds (VOCs) 7.5-fold and better regulated bitter amino acid metabolism compared to BV818 (7.3-fold VOC increase). Integrated analysis identified amino acid metabolism as critical for bitterness development. Molecular docking revealed bitter amino acids bind TAS2R14/TAS2R16 receptors, explaining sensory outcomes: L31 wine exhibited balanced aroma/taste, while BV818 wine was more bitter and astringent. Metabolic network reconstruction confirmed strain-specific kinetics in flavor pathways, highlighting yeast selection's importance for shaping RRT wine VOC composition, sensory quality, and nutritional value.PMID:41990500 | DOI:10.1016/j.foodchem.2026.149220