Lonicera caerulea possesses a range of pharmacological functions, but more studies need to be done on their application of fruit wine. In this study, we evaluated the effects of single- and mixed-bacteria fermentation involving Meyerozyma guilliermondii and various strains of Saccharomyces yeast, including Angie's SY Saccharomyces yeast, Angie's BV818 Saccharomyces yeast, Angie's RW Saccharomyces yeast, and Angie's AM Saccharomyces yeast on the physicochemical and sensory characteristics of Lonicera caerulea wines. We assessed the interaction of these strains through fermentation kinetics, sugar consumption kinetics, and growth kinetics. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile flavor components in fruit wines. The results indicated that all Saccharomyces except SY had inhibitory effects on M. guilliermondii. And M. guilliermondii didn’t affect the growth and fermentation of Saccharomyces yeast. The total acid content of fruit wine fermented by M. guilliermondii was the lowest (21.46 g/L). The contents of citric acid and volatile acid were the lowest. The total acid and volatile acid contents of the mixed-bacteria fermented fruit wines were also lower than those of the single-bacteria fermented fruit wines with Angie's Saccharomyces yeasts. A total of 71 aroma components were detected across all fruit wines, among which the M. guilliermondii single-bacteria-fermented fruit wines had the most beneficial aroma components such as ethyl benzoate, citronellyl butyrate, phenylethanol, linalool, and so on, with the highest sensory scores. In conclusion, mono-fermentation with M. guilliermondii effectively reduced acid content while enhancing flavor components in the production of Lonicera caerulea wines, offering significant advantages.

Shuang Liang

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