Exploring the Successions in Microbial Community and Flavor of during Fermentation Produced by Different Pressing Patterns.

can be divided into artificially pressed (A-) and mechanically pressed (M-) based on pressing patterns. Here, we compared the discrepancies in physicochemical properties, volatile metabolites, and microbiota features between A- and M- during fermentation and further investigated the factors causing those differences. A- microbiota was characterized by six genera (e.g., and ), while five genera (e.g., and ) dominated in M-. The flavor compounds analysis revealed that no obvious difference was observed in the type of esters between the two types of , and M- was enriched with more alcohols. The factors related to differences between the two types of were five genera (e.g., ). The functional prediction of microbial communities revealed that the functional discrepancies between the two types of were mainly related to ethanol metabolism and 2,3-butanediol metabolism. This study provided a theoretical basis for understanding the heterogeneity of due to the different pressing patterns.