Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, the physicochemical properties, electronic sensory characteristics, aromatic characteristics of longan (Dimocarpus Lour.) wine evaluated to analyze effects fermentation on quality. The results demonstrate that obtained inoculation decreases alcohol content wine. Furthermore, also leads reduction acidity richness Moreover, two methods resulted in different varieties aldehyde ketone compounds increase fermented co-inoculation, with increasing amounts acids, aldehydes, ketones, other compounds, a decrease ester compounds. However, variety ketones when using inoculation. Therefore, application can regulate as well wine, this contributes enrichment types