Blueberry wine-making can solve the storage problem of fresh blueberry, and the mixed fermentation of various yeasts can make blueberry wine show more complex characteristics. In this study, a Metschnikowia pulcherrima and a commercial Saccharomyces cerevisiae were selected, the experiments of small-scale blueberry wine fermentation were carried out by sequential inoculation and simultaneous inoculation, respectively. pH differential method and GC-MS for analysis of the physical and chemical indexes, color, functional active components, antioxidant capacity, and flavor substances of blueberry wines with different fermentation methods to comprehensively evaluate the quality of fermented blueberry wine. The results showed that the ethanol content of mixed fermentation with sequential inoculation decreased by 0.8% compared with that of single fermentation with S. cerevisiae. Introduction of M. pulcherrima could play a positive role in the color of blueberry wine and increase the total phenol content of 2.21% and the total ester content of 134.63%. Among them, the contents of ethyl isovalerate, ethyl acetate, and isoamyl acetate were significantly increased, which contributes to the fruity and floral aroma of blueberry wine. Therefore, M. pulcherrima has good application potential in improving the quality of blueberry wine.
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