Enhancement of “Laohan” melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria

To examine the impact of co-fermentation with S. cerevisiae and lactic acid bacteria (LAB) on the quality of Laohan melon wine (LMW), this study evaluated the basic physicochemical properties, antioxidant activities, amino acids, organic acids, phenolics, and volatile organic compounds (VOCs) of LMW samples. In vitro simulated digestion experiments were conducted to observe nutrient changes during digestion. Compared with the S. cerevisiae fermentation group, co-fermentation with Streptococcus thermophilus (48.35 mg/L) and Lactobacillus plantarum (44.46 mg/L) respectively significantly increased the amino acid content in the wine ( P < 0.05 ). Based on phenolic content, aroma components, sensory analysis, and results from in vitro digestion, the L. plantarum co-fermentation group was identified as the best. This research contributes to the diversified use of fruits, addresses preservation challenges, and provides insight into nutritional changes in wine after in vitro digestion.