Abstract
This study employed integrated omics to investigate microbial dynamics and flavor development in Tanggou wine fermentation. High-throughput sequencing identified 182 bacterial and 82 fungal OTUs, with late-stage DLD samples exhibiting peak diversity, including 49 unique bacteria and 14 fungi. Lactobacillus dominated bacterial communities at 99.14-99.85%, creating acidic conditions that enhanced lactic acid synthesis and ester stability. Kazachstania prevailed in fungal communities at 73.28-97.72%, mediating β-glucosidase-driven terpene liberation. Metabolomics revealed a 12.7-fold increase in tricarboxylic acids during DLD phase, while GC-IMS detected 77 volatiles dominated by esters, notably ethylhexanoate and phenylethanol. Four strong-flavor Baijiu signature esters peaked in DLD base liquor through stage-specific accumulation. Microbial network analysis demonstrated Lactobacillus-Kazachstania synergy in ethyl lactate production, while thermophilic actinomycetes modulated ethyl hexanoate/pyrazine ratios via lipase activity. These findings highlight microbial consortium engineering as an effective strategy for flavor optimization in traditional liquor manufacturing.