## 3 Results and Discussion
### Analysis of Microbial Diversity during the Fermentation of Passion Fruit Wine
#### 3.2.1 Fungal Population Structure
 } & \multirow{2}{*}{**Group**} & \multicolumn{6}{c}{**Physicochemical Indices**} \\ \cline{3-10}  & & **Soluble Solids** & **Total Sugars** & **Alcohol** & **pH** & **Total Acids** & **Total Phenols** & **Anthocyanins** \\  & & **(\%)** & **(g/L)** & **Content (\%)** & **pH** & **(g/L)** & **(mg/L)** & **(mg/L)** \\ \hline
0 & & 20.50 \(\pm\) 0.00 & 155.86 \(\pm\) 0.26 & 0.00 \(\pm\) 0.00 & 3.55 \(\pm\) 0.01 & 9.54 \(\pm\) 0.30 & 306.97 \(\pm\) 1.01 & 25.83 \(\pm\) 2.01 \\
1 & CF & 18.15 \(\pm\) 0.08 & 124.22 \(\pm\) 2.50 & 1.50 \(\pm\) 0.50 & 3.33 \(\pm\) 0.01 & 12.59 \(\pm\) 0.22 & 453.10 \(\pm\) 2.10 & 8.63 \(\pm\) 0.92 \\  & NF & 20.16 \(\pm\) 0.13 & 151.44 \(\pm\) 6.09 & 0.00 \(\pm\) 0.00 & 3.56 \(\pm\) 0.01 & 9.52 \(\pm\) 0.28 & 349.73 \(\pm\) 4.55 & 23.04 \(\pm\) 1.17 \(\mathrm{b}^{\dagger}\) \\
2 & CF & 14.57 \(\pm\) 0.14 & 27.55 \(\pm\) 2.27 & 3.00 \(\pm\) 0.00 & 3.31 \(\pm\) 0.01 & 15.46 \(\pm\) 0.29 & 491.14 \(\pm\) 6.17 & \(\mathrm{b}^{\dagger}\) \\
2 & NF & 20.14 \(\pm\) 0.12 & 149.54 \(\pm\) 0.44 & 0.00 \(\pm\) 0.00 & 3.55 \(\pm\) 0.00 & 9.52 \(\pm\) 0.28 & 318.08 \(\pm\) 3.64 & 17.36 \(\pm\) 0.29 \(\mathrm{b}^{\dagger}\) \\
3 & CF & 11.36 \(\pm\) 0.09 & 56.87 \(\pm\) 2.18 & 4.67 \(\pm\) 0.58 & 3.29 \(\pm\) 0.01 & 16.10 \(\pm\) 0.50 & 19.489 \(\pm\) 6.62 & 5.29 \(\mathrm{c}\) \\  & NF & 19.01 \(\pm\) 0.01 & 134.82 \(\pm\) 1.87 & 0.38 \(\pm\) 0.29 & 3.34 \(\pm\) 0.20 & 10.69 \(\pm\) 0.19 & 450.07 \(\pm\) 5.56 & 2.74 \(\pm\) 0.10 \\
4 & CF & 9.34 \(\pm\) 0.10 & 40.60 \(\pm\) 0.83 & 6.67 \(\pm\) 0.29 & 3.31 \(\pm\) 0.02 & 16.08 \(\pm\) 0.00 & 508.32 \(\pm\) 7.30 & 4.95 \(\pm\) 0.35 \(\mathrm{a}^{\dagger}\) \\  & NF & 17.35 \(\pm\) 0.09 & 113.97 \(\pm\) 0.23 & 1.83 \(\pm\) 0.29 & 3.23 \(\pm\) 0.01 & 12.16 \(\pm\) 0.37 & 476.67 \(\pm\) 13.66 & \(\mathrm{a}^{\dagger}\) \\  & CF & 7.96 \(\pm\) 0.14 & 16.81 \(\pm\) 0.15 & 7.17 \(\pm\) 0.29 & 3.31 \(\pm\) 0.00 & 16.40 \(\pm\) 0.55 & 450.74 \(\pm\) 9.81 & 5.51 \(\pm\) 0.50 \(\mathrm{b}^{\dagger}\) \\
5 & NF & 15.29 \(\pm\) 0.15 & 81.44 \(\pm\) 1.34 & 2.91 \(\pm\) 0.08 & 3.20 \(\pm\) 0.01 & 14.40 \(\pm\) 0.24 & 501.92 \(\pm\) 5.34 & 1.72 \(\pm\) 0.48 \\
6 & CF & 7.09 \(\pm\) 0.16 & 13.79 \(\pm\) 0.09 & 8.33 \(\pm\) 0.29 & 3.30 \(\pm\) 0.01 & 16.96 \(\pm\) 0.37 & 430.54 \(\pm\) 6.49 & 6.62 \(\pm\) 0.39 \\  & NF & 13.20 \(\pm\) 0.20 & 69.83 \(\pm\) 1.43 & 4.50 \(\pm\) 0.14 & 3.21 \(\pm\) 0.01 & 15.34 \(\pm\) 0.24 & 454.44 \(\pm\) 2.67 & 1.89 \(\pm\) 0.26 \(\mathrm{a}^{\dagger}\) \\  & CF & 6.36 \(\pm\) 0.06 & 3.91 \(\pm\) 0.13 & 10.17 \(\pm\) 0.29 & 3.31 \(\pm\) 0.01 & 17.52 \(\pm\) 0.48 & 428.52 \(\pm\) 2.10 & 6.18 \(\pm\) 0.33 \(\mathrm{b}^{\dagger}\) \\  & NF & 8.55 \(\pm\) 0.08 & 40.17 \(\pm\) 1.50 & 6.16 \(\pm\) 0.29 & 3.21 \(\pm\) 0.01 & 16.90 \(\pm\) 0.25 & 453.77 \(\pm\) 2.10 & 1.78 \(\pm\) 0.39 \(\mathrm{a}^{\dagger}\) \\
10 & CF & 6.36 \(\pm\) 0.07 & 2.37 \(\pm\) 0.09 & 10.33 \(\pm\) 0.29 & 3.31 \(\pm\) 0.01 & 17.28 \(\pm\) 0.42 & 400.01 \(\pm\) 5.34 & 6.23 \(\pm\) 0.34 \\  & NF & 6.56 \(\pm\) 0.10 & 7.90 \(\pm\) 0.10 & 9.22 \(\pm\) 0.70 & 3.23 \(\pm\) 0.01 & 16.91 \(\pm\) 0.31 & 395.19 \(\pm\) 5.56 & 2.39 \(\pm\) 0.82 \\
12 & CF & 6.33 \(\pm\) 0.11 & 2.3 & 6.88 \(\pm\) 0.05 & 10.33 \(\pm\) 0.29 & 3.31 \(\pm\) 0.01 & 17.36 \(\pm\) 0.73 & 358.15 \(\pm\) 4.21 & \(\mathrm{a}^{\dagger}\) \\  & NF & 6.35 \(\pm\) 0.13 & 3.74 \(\pm\) 0.05 & 9.16 \(\pm\) 0.29 & 3.25 \(\pm\) 0.01 & 16.93 \(\pm\) 0.33 & 373.30 \(\pm\) 5.56 & 3.56 \(\pm\) 0.42 \\
14 & CF & 6.26 \(\pm\) 0.11 & 3.68 \(\pm\) 1.45 & 10.33 \(\pm\) 1.15 & 3.30 \(\pm\) 0.01 & 1.754 \(\pm\) 0.46 & 370.94 \(\pm\) 8.16 & 6.85 \(\pm\) 0.17 \\  & NF & 6.28 \(\pm\) 0.15 &At the genus level, the NF samples were classified into 135 fungal genera, and 389 fungal genera were detected in the CF samples, including _Debaryomyces_, _Meyerozyma_, _Saccharomyces_, _Cidasporium_, _Wickerhamomyces_, _Kurtzmaniella_, _Kodamaea_, _Candida_, _Fusarium_, and _Pichia_ (Figure 2b). In NF, the dominant fungi were mainly _Debaryomyces_, _Meyerozyma_ and _Wickerhamomyces_.