In order to increase the added value of table grape products and consequently improve the income of fruit farmers, this experiment systematically studied the relationship between fungal diversity and "Hutai 8 " wine quality during the winemaking process. Fungal diversity changes during natural and inoculated wine fermentation were studied by high-throughput sequencing, and changes in flavor characteristics were evaluated as well. The results showed that compared with inoculated fermentation, naturally fermented wine had lower alcohol content and higher acetic acid content. Moreover, the contents of volatile alcohols and esters were higher than those of the wine produced by inoculated fermentation, and the content of fatty acids was lower. At the early stage of natural fermentation, Hanseniaspora was dominant in the microbial community of naturally fermented wine, a large number of Saccharomyces appeared at the middle stage, and there were still a large number of Hanseniaspora at the late stage. S. cerevisiae remained dominant during inoculated fermentation. Ethyl acetate and some alcohols, such as benzyl alcohol, benzyl alcohol, hexanol, cis-3-nonene-1-ol, were correlated with the genera Alternaria, Acremonium and Cladosporium. In addition, there could be a risk of naturally fermented "Hutai 8" wine deteriorating and producing a large amount of ethyl acetate, which can adversely affect the aroma. Therefore, inoculated fermentation is recommended to produce "Hutai 8" wine.

To enhance the stability of Amano lipase A (ANL) and its degradation efficiency toward ochratoxin A (OTA), ANL was immobilized on a Zn-metal-organic framework (Zn-MOF) carrier by a one-step in situ method, yielding ANL@Zn-MOF. Based on OTA degradation rate, the optimal immobilization conditions were determined as 8 mg, 2 h and 400 r/min for enzyme loading, immobilization time, and stirring speed, respectively. ANL@Zn-MOF was characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The results confirmed the successful loading of ANL onto Zn-MOF. ANL@Zn-MOF exhibited superior alkali tolerance, thermal stability, and ionic strength stability compared with free ANL. ANL@Zn-MOF degraded OTA more rapidly. Specifically, it (containing 20 ng/mL ANL) completely degraded OTA in 8 h, which was shortened by 66.7% compared with free ANL. Moreover, in a 500 mL reaction system, ANL@Zn-MOF degraded 69.3% of OTA in 12 h. Additionally, ANL@Zn-MOF exhibited excellent reusability, retaining 78% of its activity after five cycles of reuse. This study establishes a foundation for the application of ANL@Zn-MOF in degrading OTA in food systems and provides a reference for the use of MOFs in enzyme immobilization.

In order to study the effect of applying different proportions of compost made from grape branches in the vineyard on the quality of wine, 8-year-old ‘Pinot Noir’ grapevine was selected for this study, and compost made from 100% crushed grape branches (GB), compost made from 70% crushed grape branches + 30% sheep manure (GM1), compost made from 50% crushed grape branches + 50% sheep manure (GM2), compost made from 30% crushed grape branches + 70% sheep manure (GM3), and 100% sheep manure (SM) were applied to the vineyard, and the no compost addition treatment (CK) was used as a control. One year after fertilization, grape berries were taken to brew wine, and the basic physicochemical indexes of grapes and wine, the phenolic substances, color, and aroma substances and sensory evaluation of wine were determined. The results showed that the composting treatment significantly increased the contents of alcohol, total phenols, total anthocyanins, total flavan-3-ols, and total flavonoids in Pinot Noir wine, with the GM3 treatment showing the greatest increase in the levels of alcohol and titratable acids, by 16.5% and 24.03%, respectively. In terms of color, the composting treatments increased the color saturation of ‘Pinot Noir’ wine. Orthogonal partial least solid-phase analysis (OPLS-DA) of aroma substances showed that the major differential aroma substances in ‘Pinot Noir’ wine among different composting treatments were isoamyl alcohol, followed by ethyl acetate, 1-propanol, and phenylethanol, and that composting treatments with the addition of grape branches increased the levels of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl caproate in ‘Pinot Noir’ wine. In terms of sensory quality, the intensity of astringency, bitterness, and sweetness of ‘Pinot Noir’ wine was enhanced by the composting treatments, and the wine was improved in terms of taste and balance. This study provides a theoretical basis for the comprehensive utilization of grape branch waste and the improvement of wine quality.