{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T22:04:05Z","timestamp":1781561045602,"version":"3.54.5"},"reference-count":42,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,2,25]],"date-time":"2026-02-25T00:00:00Z","timestamp":1771977600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Metschnikowia pulcherrima has been studied and applied in winemaking in recent years, but its application in icewine fermentation has rarely been reported. In this study, the tolerance and \u03b2-glucosidase activities of indigenous M. pulcherrima strain were first detected. The results show that, except for a relatively low tolerance to ethanol [limited to 4% (v\/v)], the other tolerance is good to the fermentation of icewine; the cell wall-bound and extracellular \u03b2-glucosidase activities of\n                    <jats:italic>M. pulcherrima<\/jats:italic>\n                    strain were 35.93 nmol\/mL (1.28 U) and 14.31 nmol\/mL (0.42 U), respectively. M. pulcherrima and\n                    <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                    (commercial and indigenous) strains were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control. The results showed that M. pulcherrima was completely replaced by S. cerevisiae in the middle and late stages of mixed culture fermentations of icewine. Compared with the icewine fermented with pure S. cerevisiae, the concentration of acetic acid and ethanol was lower, and the concentration of glycerol was higher in the mixed culture fermented icewines. After inoculation with M. pulcherrima, the levels of several important volatile compounds increased significantly, including \u03b2-damascenone, trans-rose oxide, isobutanol, isoamyl acetate, isobutyl acetate, and some ethyl esters (ethyl acetate, ethyl caprylate, ethyl caprate, ethyl nonanoate, ethyl hexanoate, and ethyl 9-decenoate). The pleasant fruity and flowery characteristics of mixed-fermentation icewine was intensified.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2026.1757951","type":"journal-article","created":{"date-parts":[[2026,2,25]],"date-time":"2026-02-25T07:02:56Z","timestamp":1772002976000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Enological potential and application of Metschnikowia pulcherrima in Vidal blanc icewine fermentation"],"prefix":"10.3389","volume":"17","author":[{"given":"Ge","family":"Tian","sequence":"first","affiliation":[{"name":"Department of Cardiology, The First Affiliated Hospital of Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanqing","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, The First Affiliated Hospital of Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dafan","family":"Zhu","sequence":"additional","affiliation":[{"name":"Department of Student Affairs, The First Affiliated Hospital of Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinhua","family":"Pan","sequence":"additional","affiliation":[{"name":"Department of Cardiology, The First Affiliated Hospital of Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Qu","sequence":"additional","affiliation":[{"name":"The First Clinical Medical College, Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingwei","family":"Wang","sequence":"additional","affiliation":[{"name":"The First Clinical Medical College, Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lina","family":"Zhou","sequence":"additional","affiliation":[{"name":"Department of Geriatrics, The First Affiliated Hospital of Jinzhou Medical University, Jinzhou","place":["Liaoning, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,2,25]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1016\/j.foodres.2013.06.018","article-title":"Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines.","volume":"54","author":"Alessandria","year":"2013","journal-title":"Food Res. Int."},{"key":"B2","doi-asserted-by":"publisher","first-page":"59","DOI":"10.1016\/j.ijfoodmicro.2017.01.009","article-title":"The Antarctic yeast Candida sake: Understanding cold metabolism impact on wine.","volume":"245","author":"Ballester-Tom\u00e1s","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"B3","doi-asserted-by":"publisher","first-page":"98","DOI":"10.3390\/chemosensors11020098","article-title":"Evaluation by a GC electronic nose of the differences in volatile profile induced by stopping fermentation with octanoic and decanoic acid to produce sweet wines.","volume":"11","author":"Bani\u0163\u0103","year":"2023","journal-title":"Chemosensors"},{"key":"B4","doi-asserted-by":"publisher","first-page":"8","DOI":"10.3390\/fermentation5030063","article-title":"Molecular and phenotypic characterization of Metschnikowia pulcherrima strains from Douro wine region.","volume":"4","author":"Barbosa","year":"2018","journal-title":"Fermentation"},{"key":"B5","doi-asserted-by":"publisher","first-page":"183","DOI":"10.1016\/j.ijfoodmicro.2017.06.028","article-title":"Influence of Torulaspora delbrueckii in varietal thiol (3-sh and 4-msp) release in wine sequential fermentations.","volume":"257","author":"Belda","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"B6","doi-asserted-by":"publisher","first-page":"185","DOI":"10.5344\/ajev.2011.11077","article-title":"Profiling the yeast communities of wine fermentations using terminal restriction fragment length polymorphism analysis.","volume":"63","author":"Bokulich","year":"2012","journal-title":"Am. J. Enol. Viticult."},{"key":"B7","doi-asserted-by":"publisher","first-page":"217","DOI":"10.1016\/j.foodchem.2014.01.003","article-title":"Influence of pre-fermentation cold maceration treatment on aroma compounds of cabernet sauvignon wines fermented in different industrial scale fermenters","volume":"154","author":"Cai","year":"2014","journal-title":"Food Chem."},{"key":"B8","doi-asserted-by":"publisher","first-page":"1670","DOI":"10.1128\/AEM.03780-13","article-title":"Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.","volume":"80","author":"Contreras","year":"2014","journal-title":"Appl. Environ. Microbiol."},{"key":"B9","doi-asserted-by":"publisher","first-page":"243","DOI":"10.1016\/j.lwt.2015.05.049","article-title":"The effect of yeast strain on odor active compounds in riesling and vidal blanc icewines.","volume":"64","author":"Crandles","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"B10","doi-asserted-by":"publisher","first-page":"106","DOI":"10.1016\/j.ijfoodmicro.2018.09.009","article-title":"Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae.","volume":"289","author":"Englezos","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"B11","doi-asserted-by":"publisher","first-page":"723815","DOI":"10.3389\/fmicb.2021.723815","article-title":"Free and immobilised \u03b2-glucosidases in oenology: Biotechnological characterisation and its effect on enhancement of wine aroma.","volume":"12","author":"Fern\u00e1ndez-Pacheco","year":"2021","journal-title":"Front. Microbiol."},{"key":"B12","doi-asserted-by":"publisher","first-page":"1506","DOI":"10.1111\/jam.13733","article-title":"Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid.","volume":"124","author":"Heit","year":"2018","journal-title":"J. Appl. Microbiol."},{"key":"B13","doi-asserted-by":"publisher","first-page":"e13027","DOI":"10.1111\/jfbc.13027","article-title":"Characterization of tolerance and multienzyme activities in non-Saccharomyces yeasts isolated from Vidal blanc icewine fermentation.","volume":"43","author":"Hong","year":"2019","journal-title":"J. Food Biochem."},{"key":"B14","doi-asserted-by":"publisher","first-page":"111342","DOI":"10.1016\/j.lwt.2021.111342","article-title":"Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine.","volume":"145","author":"Hong","year":"2021","journal-title":"LWT Food Sci. Technol."},{"key":"B15","doi-asserted-by":"publisher","first-page":"166","DOI":"10.1111\/ajgw.12320","article-title":"Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula.","volume":"24","author":"Hranilovic","year":"2018","journal-title":"Aust. J. Grape Wine Res."},{"key":"B16","unstructured":"2026"},{"key":"B17","doi-asserted-by":"publisher","first-page":"247","DOI":"10.3390\/fermentation8060247","article-title":"Exploring use of the Metschnikowia pulcherrima clade to improve properties of fruit wines.","volume":"8","author":"Kr\u0229giel","year":"2022","journal-title":"Fermentation"},{"key":"B18","doi-asserted-by":"publisher","first-page":"172","DOI":"10.1016\/j.foodchem.2016.05.143","article-title":"Striking changes in volatile profiles at sub-zero temperatures during over-ripening of \u2018Beibinghong\u2019 grapes in northeastern China.","volume":"212","author":"Lan","year":"2016","journal-title":"Food Chem."},{"key":"B19","doi-asserted-by":"publisher","first-page":"186","DOI":"10.1016\/j.foodchem.2019.02.074","article-title":"Characterization and differentiation of key odor-active compounds of \u2018Beibinghong\u2019icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.","volume":"287","author":"Lan","year":"2019","journal-title":"Food Chem."},{"key":"B20","doi-asserted-by":"publisher","first-page":"14","DOI":"10.3389\/fmicb.2023.1192006","article-title":"Impact of candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine.","volume":"14","author":"Li","year":"2023","journal-title":"Front. Microbiol."},{"key":"B21","doi-asserted-by":"publisher","first-page":"860128","DOI":"10.3389\/fmicb.2022.860128","article-title":"Impact of Torulaspora delbrueckii during fermentation on aromatic profile of Vidal blanc icewine.","volume":"13","author":"Li","year":"2022","journal-title":"Front. Microbiol."},{"key":"B22","doi-asserted-by":"publisher","first-page":"66","DOI":"10.1016\/j.foodres.2018.06.011","article-title":"Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methods.","volume":"112","author":"Li","year":"2018","journal-title":"Food Res. Int."},{"key":"B23","doi-asserted-by":"publisher","first-page":"248","DOI":"10.1111\/1750-3841.13598","article-title":"Aroma glycosides in grapes and wine.","volume":"82","author":"Liu","year":"2017","journal-title":"J. Food Sci."},{"key":"B24","doi-asserted-by":"publisher","first-page":"356","DOI":"10.1016\/j.lwt.2016.04.031","article-title":"The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of cabernet sauvignon wines by spontaneous fermentation.","volume":"71","author":"Liu","year":"2016","journal-title":"LWT Food Sci. Technol."},{"key":"B25","doi-asserted-by":"publisher","first-page":"394","DOI":"10.1021\/acs.jafc.6b04509","article-title":"Characterization of the key aroma compounds in Chinese Vidal icewine by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission tests.","volume":"65","author":"Ma","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"B26","doi-asserted-by":"publisher","first-page":"956","DOI":"10.3390\/microorganisms8060956","article-title":"Fungal diversity analysis of grape musts from central valley-Chile and characterization of potential new starter cultures.","volume":"8","author":"Mandakovic","year":"2020","journal-title":"Microorganisms"},{"key":"B27","doi-asserted-by":"publisher","first-page":"1137","DOI":"10.3389\/fmicb.2017.01137","article-title":"Metschnikowia pulcherrima influences the expression of genes involved in pdh bypass and glyceropyruvic fermentation in Saccharomyces cerevisiae.","volume":"8","author":"Mohand","year":"2017","journal-title":"Front. Microbiol."},{"key":"B28","doi-asserted-by":"publisher","first-page":"63","DOI":"10.3390\/fermentation5030063","article-title":"Applications of Metschnikowia pulcherrima in wine biotechnology.","volume":"5","author":"Morata","year":"2019","journal-title":"Fermentation"},{"key":"B29","unstructured":"2018"},{"key":"B30","doi-asserted-by":"publisher","first-page":"232","DOI":"10.1016\/j.foodchem.2004.11.010","article-title":"Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis.","volume":"94","author":"Peinado","year":"2006","journal-title":"Food Chem."},{"key":"B31","doi-asserted-by":"publisher","first-page":"75","DOI":"10.1016\/j.fm.2018.12.002","article-title":"The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine-sciencedirect.","volume":"79","author":"Prior","year":"2019","journal-title":"Food Microbiol."},{"key":"B32","first-page":"192","article-title":"Volatile compounds of wild-growing Rosa canina fruit","volume-title":"Proceedings of the 50th International Symposium on Essential Oils, September 9th-12th 2019","author":"Radoni\u0107","year":"2019"},{"key":"B33","doi-asserted-by":"publisher","first-page":"8501","DOI":"10.1007\/s00253-018-9255-3","article-title":"Analytical impact of metschnikowia pulcherrima in the volatile profile of verdejo white wines.","volume":"102","author":"Ruiz","year":"2018","journal-title":"Appl. Microbiol. Biot."},{"key":"B34","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1111\/j.1751-7915.2009.00106.x","article-title":"Production and biological function of volatile esters in Saccharomyces cerevisiae.","volume":"3","author":"Saerens","year":"2010","journal-title":"Microb. Biotechnol."},{"key":"B35","doi-asserted-by":"publisher","first-page":"26","DOI":"10.3390\/beverages10020026","article-title":"Exploring Metschnikowia pulcherrima as a co-fermenter with Saccharomyces cerevisiae: Influence on wine aroma during fermentation and ageing.","volume":"10","author":"Torres-D\u00edaz","year":"2024","journal-title":"Beverages"},{"key":"B36","doi-asserted-by":"publisher","first-page":"60","DOI":"10.1016\/j.ijfoodmicro.2016.10.017","article-title":"Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii.","volume":"241","author":"Tronchoni","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"B37","doi-asserted-by":"publisher","first-page":"111","DOI":"10.1002\/yea.3219","article-title":"Yeasts found in vineyards and wineries.","volume":"34","author":"Varela","year":"2017","journal-title":"Yeast"},{"key":"B38","doi-asserted-by":"publisher","first-page":"1565","DOI":"10.1007\/s13213-014-0995-8","article-title":"Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with \u03b2-glucosidase activity.","volume":"65","author":"Vernocchi","year":"2015","journal-title":"Ann. Microbiol."},{"key":"B39","doi-asserted-by":"publisher","first-page":"681","DOI":"10.3390\/foods13050681","article-title":"Comparison of aroma compounds and sensory characteristics between two different types of rice-based Baijiu.","volume":"13","author":"Wu","year":"2024","journal-title":"Foods"},{"key":"B40","doi-asserted-by":"publisher","first-page":"2303","DOI":"10.3389\/fmicb.2018.02303","article-title":"Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermentation with Saccharomyces cerevisiae to improve the aroma diversity of Vidal Blanc icewine.","volume":"9","author":"Zhang","year":"2018","journal-title":"Front. Microbiol."},{"key":"B41","doi-asserted-by":"publisher","first-page":"103859","DOI":"10.1016\/j.fm.2021.103859","article-title":"Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review.","volume":"100","author":"Zhang","year":"2021","journal-title":"Food Microbiol."},{"key":"B42","doi-asserted-by":"publisher","first-page":"953","DOI":"10.3390\/microorganisms8060953","article-title":"Effects of crude \u03b2-glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the flavor complexity and characteristics of wines.","volume":"8","author":"Zhang","year":"2020","journal-title":"Microorganisms"}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1757951\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,2,25]],"date-time":"2026-02-25T07:03:00Z","timestamp":1772002980000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1757951\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2,25]]},"references-count":42,"alternative-id":["10.3389\/fmicb.2026.1757951"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2026.1757951","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,2,25]]},"article-number":"1757951"}}