Table 1.

General physicochemical properties of the red pitaya wines resulting from different inoculations (columns 2–5) and fermentation temperatures (columns 5–8)

	BV818	P3-3	CF	SF (25 °C)	SF (17 °C)	SF (21 °C)	SF (29 °C)
Reducing sugar (g/L)	1.72 ± 0.06D	2.74 ± 0.08A	2.03 ± 0.04C	2.17 ± 0.06C	2.68 ± 0.11A	2.43 ± 0.10B	2.19 ± 0.04C
Titratable acidity (g/L)	7.08 ± 0.12A	5.75 ± 0.08C	6.43 ± 0.11B	6.53 ± 0.12B	6.58 ± 0.05B	6.51 ± 0.04B	6.37 ± 0.08B
Volatile acidity (g/L)	0.68 ± 0.05A	0.56 ± 0.03A	0.60 ± 0.02A	0.61 ± 0.06A	0.63 ± 0.04A	0.62 ± 0.04A	0.65 ± 0.06A
Ethanol (% vol)	10.8 ± 0.03A	8.9 ± 0.08D	10.5 ± 0.04B	10.4 ± 0.05BC	10.3 ± 0.02C	10.4 ± 0.04BC	10.4 ± 0.06BC

Values shown represent the averages of triplicate samples (data are mean ± SD)

Values with different superscript capital letters in the same row are significantly different (p < 0.05)

BV818: wine samples inoculated with S. bayanus BV818 alone at 25 °C

P3-3: wine samples inoculated with M. agaves P3-3 alone at 25 °C

CF: wine samples inoculated with BV818 and P3-3 simultaneously at 25 °C

SF (25 °C), SF (17 °C), SF (21 °C) and SF (29 °C): wine samples inoculated with P3-3 prior to BV818 48 h at 17 °C, 21 °C, 25 °C and 29 °C, respectively