关键词: 非酿酒酵母；顺序发酵；茵红李果酒；风味

Abstract: In order to enhance the flavor and mouthfeel of Yinhong plum wine, this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine, aiming to identify the optimal yeast combination for mixed culture fermentation. Four non-Saccharomyce yeasts were selected, including Wickerhamomyces anomalus Wa3, Hanseniaspora uvarum Hu12, three strains of Pichia kluyveri (Pk2A2, PkW2 and PkY2), and Pichia guilliermondii Pg1. Plum wine was fermented by sequential inoculation with non-Saccharomyces and S. cerevisiae strain FX10 at a ratio of 1:1, and its quality was comprehensively evaluated by measuring yeast biomass changes, alcohol concentration, glycerol, organic acids, flavor compounds, and sensory characteristics. The results indicated that the growth of both S. cerevisiae and non-Saccharomyces yeasts was inhibited during mixed culture fermentation. Non-Saccharomyces yeasts died during 6–8 days of primary fermentation. Compared with fermentation with FX10 alone as a control, mixed culture fermentation increased glycerol production, decreased lactate and ethanol contents, and reduced the utilization of reducing sugars in Yinhong plum wine. The concentration of aroma-active esters in Yinhong plum wine from mixed culture fermentation (1.293–4.842 mg/L) was significantly higher than that in the control (1.026 mg/L). Particularly, the wine fermented by PkY2 + FX10 exhibited the highest content of ester compounds, which was 4.72 times higher than that of the control. Principal component analysis (PCA) revealed a significant difference between the wine fermented by P. kluyveri + FX10 and the control group, which was closely associated with elevated levels of ethyl esters and acetic esters, contributing to the intense floral and fruity aroma of Yinhong plum wine. Overall, this study suggested that mixed culture fermentation with P. kluyveri and S. cerevisiae holds promising potential for enhancing the aroma and sensory quality of Yinhong plum wine.

Key words: non-Saccharomyces; sequential fermentation; Yinhong plum wine; aroma