Using Luzhou Zhenlong pomelo as raw material,the effects of single fermentation and co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality and flavor of pomelo wine were studied.The results showed that there were no significant differences in fermentation dynamics of different fermentation methods and physicochemical properties of fruit wine(P＞0.05),and the sensory score of pomelo wine with the co-fermentation was the highest.Compared with fruit juice,the total contents of organic acids in pomelo wine were significantly decreased(P＜0.05),the types and contents of volatile flavor components of 3 pomelo wines were significantly different(P＜0.05),among them,and the types(44)and contents(12.39 mg/L)of volatile flavor components in pomelo wine with co-fermentation were the highest.The results of partial least squares-discriminant analysis(PLS-DA)showed that the main flavor sources of pomelo wine with single fermentation by S.pombe were ethyl octanoate,1-hex-anol,limonene and nootkatone,etc.The main flavor sources of pomelo wines with single fermentation by S.cerevisiae and co-fermentation were esters such as isobutyl butyrate,butyl butyrate,ethyl laurate,etc.The correlation analysis results of sensory score and aroma activity value(OAV)of main volatile flavor substances showed that isoamyl acetate,3-hydroxy-2-butanone,decanal and other components were positively correlated with the aroma,taste,and typicality of pomelo wine.Co-fermentation with S.cerevisiae and S.pombe could promote the formation of aroma components of pomelo wines and increase the richness and diversity of aroma of pomelo wine.
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