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

Food Chem (Oxf) · 2026 · PMC12925596 · PMID 41732689

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an increasing trendno p-value reported

The relative abundances of these four microorganisms showed an increasing trend during the fermentation process, with that of Weissella changing from 8.20% to 16.88%, Saccharomyces changing from 24.22% to 81.52%, Pichia changing from 0.02% to 0.63%, and Pediococcus changing from 0.12% to 1.35%.

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