Effect of Meyerozyma caribbica on the quality of 'Cabernet Sauvignon' dry red wine

In order to study the application potential of Meyerozyma caribbica in dry red wine fermentation, using 'Cabernet Sauvignon' grapes as raw materials, and the wine was brewed by M. caribbica and Saccharomyces cerevisiae with single fermentation (CK, MC), simultaneous fermentation (TS1, TS2, TS3) and sequential fermentation (SX1, SX2). The physicochemical indexes, volatile flavor components and sensory quality of wine samples were analyzed. The results showed that the quality of mixed fermented wine sample inoculated with M. caribbica for 72 h and then inoculated with S. cerevisiae (SX2) was better, the alcohol content was 12.00%vol, the total acid content was 4.57 g/L, and the anthocyanin content was the highest (468.23 mg/L). A total of 25 volatile flavor components were detected, including 9 esters, 7 alcohols, 4 acids, 3 aldehydes and ketones, and 2 others, and the total contents of volatile flavor components were the highest (3 322.01 μg/L). The key flavor volatile components (odor activity value (OAV)>1) were ethyl caproate, hexyl acetate, ethyl heptanoate, ethyl decanoate, and ethyl caprylate, etc. The results of principal component analysis (PCA) showed that different samples could be distinguished based on volatile flavor compounds with OAV>0.1. The results of sensory evaluation showed that the sensory score of wine sample SX2 was the highest (83.67 points), with typical flavor.