## 3 Results and Discussion
### Correlation Analysis between Microbiota and Volatile Compounds  
The varieties of the microbial consortium in the fermentation can lead to different characteristics of wine products. As the microbial metabolisms, the volatile aroma components are closely linked to the metabolic activities of some microorganisms. Thus, [PERSON]'s correlation coefficients between the detected aroma components and core microorganisms were calculated to preliminarily indicate the causal relationships between them. The core microbial taxa with VIP \(>\) 1 (the top 50 microorganisms as variables) were selected from the fermentation stages of each starter by constructing the PLS-DA model. The correlation between microbes and metabolites is shown in Figure 4. A total of 11, 8, 8, 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA, F15 starter, respectively. Figure 4A shows that four microbial genera (_Crutobacterium, Allorhizobium_Neorhizobium_Parnarhizobium_Rhizobium, Microtericola, Methylobacterium_Methylparbrum_) in the 796 fermentative process strongly positively correlated with the following volatile compounds: 1-Hexanol (V01), 3-Hexen-1-ol (V03), Terpinen-4-ol (V06), Hexanal (V43), trans-2-Hexenal (V44), and 3-Octanone (V48). _Leuconostoc_ correlated positively with the following substances: Lauryl alcohol (V16), Benzyl acetate (V25), and Hexanoicacid (V54). _Variovorax, Sphingomonas_ and _Massilia_ correlated positively with the following substances: 3-Hexen-1-ol (V03), Terpinen-4-ol (V06), Hexanal (V43), trans-2-Hexenal (V44), 3-Octanone (V48), cis-6-Nonen-1-ol (V17), and Benzaldehyde (V45). Figure 3: PCA score scatter plot of the volatile compounds in pineapple wines fermented by four yeast strains. _Leuconostoc_ and _Lactobacillus_ in the fermentation of CEC01 (Figure 4B) were strongly positively correlated with the following compounds: Phenylethyl alcohol (V05) and Phenethyl acetate (V33), and also positively correlated with the following substances: Isopentanol (V02), Isobutanol (V08), Ethyl laurate (V21), Isoamyl acetate (V26), Ethyl-9 decanoate (V32), Ethyl nonanoate (V31), Ethyl butyrate (V34). _Pseudomonas_ correlated positively with the following substances: Benzyl alcohol (V04), 1-Octanol (V14), 1-Decanol (V15), Benzyl acetate (V25), Decanoic acid (V53), Hexanoic acid (V54), Lauric acid (V57), Ethyl caprylate (V19), Ethyl caprate (V20), Ethyl caproate (V24), and Styrene (V50). _Leuconostoc_ and _Lactobacillus_ in the fermentation of CECA (Figure 4C) were strongly positively correlated with the following compounds: Ethyl caprate (V20), Ethyl-9-decenoate (V32), and Styrene (V50), and also positively correlated with the following substances: Isopentanol (V02), Phenylethyl alcohol (V05), Isobutanol (V08), Ethyl caprylate (V19), Ethyl caproate (V24), Phenethyl acetate (V33), Ethyl butyrate (V34), Isopentyl hexanoate (V36), and Ethyl laurate (V21). _Pseudomonas_ correlated strongly positively with the following substances: Isopentanol (V02), Phenylethyl alcohol (V05), Isobutanol (V08), Ethyl caprylate (V37), and Ethyl laurate (V38), Ethyl caprylate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), and Ethyl laurate (V39), respectively. Figure 4: Heatmap of core microbiota and volatile compounds in alcoholic fermentation stages by different commercial starters. V01–V58: volatile compounds. [PERSON]’s correlation coefficients (\(\mid\!\!\mid\!\mid\!\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\mid\!\!\mid\!\mid\!\!\mid\!\!\mid\!\mid\!\!\mid\!\!\mid\!\!\mid\!\!\mid\!\!\mid\!\  
(V19), Ethyl caproate (V24), Phenethyl acetate (V33), Ethyl butyrate (V34), and Isopentyl hexanoate (V36), and also positively correlated with the following substances: Hexyl acetate (V18), Ethyl caprate (V20), Ethyl-9-decenoate (V32), Styrene (V50), and Benzyl acetate (V25).