Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation

To improve the quality of orah fruit wine, Saccharomyces cerevisiae, Pichia manshurica and Lactobacillus plantarum were used in the single and mixed microbial fermentation of orah fruit wine. The physical and chemical indexes in the fermentation process were detected, and the flavor substances produced in the fermentation process were analyzed and compared. The results showed that the mixed fermentation group of S. cerevisiae, P. manshurica and L. plantarum (Zp group) had the highest sugar utilization rate and the obvious advantage of reducing the organic acids, in which the reducing sugar content was 2.54±0.02 g/L, and the total acid was 5.34±0.28 g/L. Compared with other fermentation groups, Zp group had the strongest antioxidant activity, in which the total phenol content was 279.82±1.36 mg/L, the superoxide anion content was 71.23±0.65 μmol/mL, and the scavenging rate of hydroxyl radical was 70.75%±0.17%. Liquid chromatography-mass spectrometry (LC-MS) was used to determine the organic acids of the fermen