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 fermentation

process

2

and 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.