Use of Non- Yeast Co-Fermentation with to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines.

This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non- yeast and . The effects of fermentation with pure cultures of , and , as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with in Nanfeng tangerine wines were evaluated. was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with and (140.24 mg/L) or (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in / mixed fermentation (1:1 ratio) (588.35 mg/L) or / sequential fermentation (549.31 mg/L). Thus, / sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non- yeast and in fruit wine fermentation.