{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T03:28:59Z","timestamp":1792553339803,"version":"4.5.0"},"reference-count":40,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T00:00:00Z","timestamp":1763683200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T00:00:00Z","timestamp":1763683200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,2]]},"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n The present study aimed to develop an alcohol\u2010free fermented beverage by fermenting Cabernet Sauvignon grape puree using a defined microbial consortium isolated from\n kombucha<\/jats:italic>\n , comprising\n Hannaella zeae<\/jats:italic>\n ,\n Lactiplantibacillus plantarum<\/jats:italic>\n ,\n Lentilactobacillus pentosus<\/jats:italic>\n ,\n Acetobacter pasteurianus<\/jats:italic>\n and\n Komagataeibacter intermedius<\/jats:italic>\n .\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n Significant physicochemical changes were observed post\u2010fermentation: the sugar\u2013acid ratio decreased markedly from 34.18 to 10.8. The contents of total esters and total phenolics increased by 31.3% (reaching 147.26\u2009mg\u2009L\n \u22121<\/jats:sup>\n ) and 16.8% (reaching 4.51\u2009mg GAE\u2009g\n \u22121<\/jats:sup>\n ), respectively. Analysis via gas chromatography\u2010ion mobility spectrometry and gas chromatography\u2010mass spectrometry identified 11 newly formed volatile compounds, including isopentyl isovalerate (imparting banana aroma, 2035.36\u20132198.9\u2009\u03bcg\u2009L\n \u22121<\/jats:sup>\n ) and hexanoic acid (imparting goaty notes). Key aroma\u2010active compounds with odor activity values (OAV)\u2009>1 were isoamyl acetate (OAV\u2009=\u200968.6\u201373.3) and\n \u03b2<\/jats:italic>\n \u2010damascenone (OAV\u2009=\u200998.6\u2013281.1). Sensory evaluation revealed a significantly improved balance between fruit aroma and acidity (\n P<\/jats:italic>\n \u2009<\u20090.05) and the overall sensory score increased by 23.5% compared to the unfermented control.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n The defined kombucha\u2010derived microbial consortium effectively enhanced the flavor complexity and sensory quality of the beverage, providing a scientific basis for the industrial production of novel alcohol\u2010free fermented grape beverages. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.70315","type":"journal-article","created":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T09:21:47Z","timestamp":1763716907000},"page":"1871-1889","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effects of kombucha\u2010derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis,\n HPLC<\/scp>\n ,\n GC\u2010MS<\/scp>\n and\n GC<\/scp>\n \u2010\n IMS<\/scp>"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-5017-5080","authenticated-orcid":false,"given":"Chen","family":"Qiao","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control Ningxia University Yinchuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanhong","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control Ningxia University Yinchuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shangfan","family":"Xia","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Ningxia Key Laboratory of Food Microorganism Application 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