Improving the taste and aromatic characteristics of citrus wine by co‐fermentation involving Saccharomyces cerevisiae and lactic acid bacteria

Abstract BACKGROUND Citrus wine, a value‐added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consumer acceptance. This study investigated the potential of co‐fermenting Saccharomyces cerevisiae with selected lactic acid bacteria (LAB) to reduce bitterness and enhance aromatic quality. RESULTS Co‐fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae increased α ‐rhamnosidase activity and reduced naringin concentration from 73.87 ± 0.15 to 39.21 ± 1.62 mg L⁻¹ ( P < 0.01), limiting limonin accumulation to 15.32 ± 1.01 mg L⁻¹. This was a 50.79% reduction compared with fermentation using S. cerevisiae alone. A total of 150 volatile compounds were identified by headspace solid‐phasemicroextraction coupled with gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) among which the esters, including ethyl caproate, ethyl 9‐decenoate and ethyl laurate were enhanced by co‐fermentation. The process also increased the odor activity value (OAV) of isoamyl acetate, isoamyl formate, octanoic acid‐2‐phenylethanol ester, and nonanal, which contribute to fruity and floral aroma characteristics. Sensory evaluation confirmed reduced bitterness and astringency and improved overall flavor acceptance. CONCLUSION Co‐fermentation of S. cerevisiae and L. plantarum improved citrus wine quality by degrading naringin and limonin to reduce bitterness, enriching key esters to improve aroma, achieving overall sensory optimization. This study provides a scientific basis for microbial synergy in fruit wine production, offering a practical approach to improving the organoleptic properties of citrus wine. © 2025 Society of Chemical Industry.