Abstract:In the study，Saccharomyces cerevisiae，Pichia kudriavzevii and Lactiplantibacillus plantarum were employed in the fermentation of red pitaya wine to enhance its quality. The physical and chemical indexes and the flavor substances synthesized in the pitaya wine through fermentation were determined and analyzed. The results displayed that the mixed microbial fermentation（Zw）with S. cerevisiae，P. kudriavzevii and L. plantarum could significantly improve the utilization of sugar，reduce the loss of betacyanin and phenolic substances，and have a good biological acid-degrading ability. The organic acids produced in different samples of red pitaya wine were determined by liquid chromatography-mass spectrometry（LC-MS）. The results demonstrated that the main organic acids produced in pitaya wine were lactic acid and acetic acid，and there was the lowest content in citric acid. In addition，the content of total organic acids in Zw group（10.28%）was significantly lower than those in other fermentation samples of the pitaya wines，demonstrating that L. plantarum had a good acid-degrading ability. The flavor substances produced in different fermentation samples of the pitaya wine were identified and quantified by gas chromatography-mass spectrometry（GC-MS），and a total of 63 flavor substances were identified. Zw group increased the types and contents of alcohols in the pitaya wine，and improved the fruit flavor and flower flavor of pitaya wine. Moreover，sensory evaluation showed that Zw group was scored the highest in color，aroma，and taste，with moderate sour-sweet taste and bright color. Therefore，the mixed microbial fermentation with S. cerevisiae，P. kudriavzevii and L. plantarum is helpful to enhance the taste，the aroma complexity，and the quality of pitaya wine. In this study，the mixed cultures of S. cerevisiae，non-Saccharomyces cerevisiae and L. plantarum were used to ferment pitaya wine for the first time，providing theoretical basis for quality control and technological development of pitaya wine.