The paper explores the impact of autochthonous microbiota on the phenolic composition of Maraština wine, as discussed in the journal Food Research International (Q1, IF=8.1). Employing a metataxonomic approach, we investigated the microbiota during spontaneous alcoholic fermentation, identifying and molecularly characterizing 95 distinct taxa at the species or genus level. Additionally, we established and validated an HPLC-UV/VIS method for identifying and quantifying 21 phenolic compounds. Through in-depth bioinformatics analysis, correlations with specific phenolic compounds in the wine were founded.

More details can be found at the following link: https://doi.org/10.1016/j.foodres.2024.114072