Ziziphus jujuba Mill. (Jujube) and Lycium barbarum L. (wolfberry), as traditional medicinal and edibleresources, are rich in various active components and exhibit significant antioxidant and immunomodulatory functions.Developing them into a fermented compound fruit wine represents an important direction for integrating their health benefits with innovative flavors. Traditional fruit wine research has mostly focused on limited physicochemical indicators, making it difficult to fully elucidate the material transformation rules during the fermentation of complex substrates. This study employed single-factor experiments and orthogonal experiments combined with untargeted metabolomics technology to systematically investigate the optimal fermentationprocessand dynamic changes of metabolites in jujube-wolfberry compound fruit wine. Single-factor experiments analyzed the effects of yeast strain, fermentation temperature, inoculum size, solid-liquid ratio, and sulfur dioxide addition on fruit wine quality. Orthogonal experiments determined the order of influence of each factor on sensory evaluation as sulfur dioxide addition > fermentation temperature > solid-liquid ratio > inoculum size, with the fruit wine exhibiting optimal sensory quality under the optimal process conditions. Metabolomic detection revealed 1800 metabolites identified in positive ion mode and 1102 in negative ion mode. A total of 1214 differential metabolites were screened after fermentation, among which beneficial active components such as 6-hydroxyhexanoic acid (FC=349.42) were significantly upregulated, while adverse substances such as L-histidine and potentially toxic alkaloids were significantly downregulated. Furthermore, metabolic pathways including amino acid and lipid metabolism were remodeled. This study systematically mapped the metabolite transformation profile and quality formation mechanism of jujube-wolfberry compound fruit wine before and after fermentation, providing a solid scientific basis for quality control, functional exploration, and industrial upgrading of this characteristic fruit wine.
Yu et al. (Thu,) studied this question.