Effects of Mixed Fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on Volatile Flavor Compounds of Jujube Wine

To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different inoculation ratios. Using Saccharomyces cerevisiae fermentation as a control, the changes of strain biomass during fermentation were monitored, and the volatile flavor substances were identified and analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that with the increase of the proportion of Lactobacillus plantarum inoculation, the number and time of survival during fermentation increased significantly. The physicochemical indexes of mixed fermentation liquor samples were in line with the national standard. A total of 38 volatile substances were identified by GC-IMS from jujube fermented wine. The mixed fermentation treatment significantly promoted the formation of most volatile substances such as esters, alcohols, aldehydes, and ketones in jujube wine. Based on partial least squares-discrimination analysis (PLS-DA), five feature markers (VIP>1), isoamyl alcohol, ethyl acetate, acetic acid and isoamyl acetate were the key substances affecting the volatile flavor difference of different mixed fermented red date wine. Flavor profile and sensory evaluation results showed that the fruit flavor and fragrance of flowers and plants was a major flavor characteristic of the red jujube wine, including Lactobacillus plantarum and Saccharomyces cerevisiae 10:1 inoculated fermentation helped to improve the rich of jujube fruit wine with floral, texture coordinate, the aftertaste was long, significantly improve the volatile flavor characteristics of the red jujube wine and sensory quality. It also could be used in the production of jujube fermented wine.