Abstract:To investigate the effects of Metschnikowia pulcherrima（Mp）on the attributes of pitaya wine，mixed fermentation were conducted via co-inoculation with Mp and Saccharomy cescerevisiae（Sc），and then traits of fermented pitaya wine were assessed from the physicochemical indexes，electronic sensory and aroma profiles.In addition，the dynamic changes of Mp and Sc strains growth and fermentation characteristics were also detected during the mixed fermentation.The results demonstrated that mixed fermentation could reduce the volatile acid content and the electronic taste characteristics of sour taste，increase the types and contents of volatile esters，aldehydes ketones and hydrocarbons，and reduce the content of volatile acids.With the continuous fermentation，the proportion of Mp strain gradually decreased，and at the later stage of fermentation，Sc strain gradually became the dominant species.Furthermore，the CO2release rate increased first and then decreased gradually，and the pH decreased first and then increased gradually during the fermentation process.Therefore，it was deduced that Mp strain mainly activated in the early stage of pitaya wine fermentation，and co-inoculation with Mp and Sc influenced the sour characteristic and volatile flavor substance type or content of fiery dragon fruit wine.