Stage-dependent microbial succession and metabolite profiles of Phyllanthus emblica L. fruit wines produced under different temperature and pomace treatments
Juice wine fermented at 20 °C (FW) and pomace-containing juice wine fermented at 20 °C (PW) were investigated, with juice wine fermented at 26 °C (CK) included as a conventional-temperature reference. Microbial communities and volatile profiles were characterised in all treatments using 16S rRNA gene and ITS amplicon s...