Fig. 1.

Growth kinetics and °Brix changes during the red pitaya wine making. The red pitaya wines were produced by a BV818 pure-culture fermentation, b P3-3 pure-culture fermentation, c co-culture fermentation, and d sequential fermentation. The YEPD agar plate was used for the viable count of the yeast cells in the pure-culture fermentations (PFs). The WL nutrient agar medium (HB0300, Hopebio, Qingdao, China) was applied to the identification of wine yeast colonies. The lysine medium (HB8814, Hopebio, Qingdao, China) was used to differentiate non-Saccharomyces yeast cells cultured in the mixed culture fermentation. The fermentations were conducted until the residual sugar was lower than 4 g/L