Characterization of flavor metabolites of cocultured fermented high acidity fruit wines, and the correlation between organic acids and esters

increasing acetate and ethyl ester contents by 1124.09% and 29.06%, respectively, while enhancing OAVs of ethyl hexanoate, ethyl octanoate, eugenol, linalool, and α-terpineol. Mantel and RDA analyses revealed that high levels of organic acids, such as citric acid and l-malic acid, negatively correlated with acetate and ethyl ester synthesis, while positively influencing ketones, eugenol, and terpenes. These findings highlight the potential of tailored fermentation strategies, such as sequential or simultaneous inoculation, to optimize flavor profiles and sensory quality in high-acidity fruit wines.