Hsu, Ting-YuTing-YuHsuChen, Chien-HaoChien-HaoChenLai, Yen-TsoYen-TsoLaiHsieh, Chen-CheChen-CheHsiehHsieh, Chang-WeiChang-WeiHsiehKUAN-CHEN CHENG2025-05-192025-05-192025-03-2000225142https://www.scopus.com/record/display.uri?eid=2-s2.0-105000820552&origin=resultslisthttps://scholars.lib.ntu.edu.tw/handle/123456789/729469BACKGROUND Pineapple (Ananas comosus) is a popular subtropical fruit, but its acidic taste reduces the overall acceptability of fermented pineapple wine. In this study, juice from ‘Cayenne’ pineapple was inoculated with Hanseniaspora uvarum and Saccharomyces cerevisiae for alcoholic fermentation, followed by malolactic fermentation (MLF) with lactic acid bacteria (LAB). Physicochemical properties, microbial community, and flavor metabolites of the products were analyzed. RESULTS Pineapple wine with an alcohol concentration ranging from 12% to 13% (v/v) showed significant increases in the levels of ethyl octanoate, ethyl acetate, and hexyl acetate. Sweetness and pleasant aroma of the final product were imparted by significant increases of approximately 1.26 g L−1 and 60.14 mg L−1 in glycerol and total ester concentrations, respectively, following sequential fermentation by H. uvarum and S. cerevisiae compared to S. cerevisiae alone. Among three LAB selected for MLF, Lactobacillus plantarum NTUAFM‐B016 was the most compatible with H. uvarum and S. cerevisiae and displayed faster MLF completion (6–8 days). CONCLUSION These results provide a reference to increase consumer preference for pineapple wine and promote the application of non‐Saccharomyces yeast−LAB co‐culture in wine making. © 2025 Society of Chemical Industry.falseco-cultureHanseniaspora uvarumlactic acid bacteriamalolactic fermentationnon-Saccharomycespineapple[SDGs]SDG9journal article10.1002/jsfa.142072-s2.0-105000820552