The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non- Yeast Strains and .

Co-fermentation of selected non- yeast strain with is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non- yeast strains (, and ) and on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of fermentation, co-fermentations produced high sensory qualities, and / co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of fermentation. Therefore, co-fermentations of the non- yeast strains and could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non- yeast strains for fruit wine fermentation.