Abstract

Intermittent oxygenation during the peak fermentation is widely recognized as a traditional oxygen management strategy in wine fermentation. In this study, metabolomics and transcriptomics analyses were integrated to investigate how intermittent oxygenation during alcoholic fermentation may influence yeast metabolism and the accumulation of ester compounds in wine. Intermittent oxygenation applied in the peak fermentation was associated with enhanced yeast activity, increase the concentrations of higher alcohol acetates (HAAs) and ethyl esters of straight-chain fatty acids (EEFAs), and shorten the fermentation. Yeast gene expression patterns were altered under oxygenation, reflecting changes in translational machinery and key metabolic pathways that may influence amino acid metabolism and ester precursor availability. Sensory evaluation indicated that intermittent oxygenation significantly strengthened fresh fruit aromas and overall aromatic intensity, whereas anaerobic fermentation resulted in lower aroma intensity and complexity, and long-term oxygenation weakened aroma expression, especially the perception of fruity notes. This study clarifies how oxygen management at different fermentation stages is linked to yeast metabolism and ester formation, providing a basis for guiding wine aroma modulation.