# Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation
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[PERSON]  
1 Key Laboratory of Natural Microbial Medicine Research of Jingali Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China  
[EMAIL_ADDRESS] (Y.O. ); [EMAIL_ADDRESS] (L.X. ); [EMAIL_ADDRESS] (Y.W. ); 1  
[PERSON]  
1 Key Laboratory of Natural Microbial Medicine Research of Jingali Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China  
[EMAIL_ADDRESS] (Y.O. ); [EMAIL_ADDRESS] (L.X. ); [EMAIL_ADDRESS] (Y.W. ); 1  
[PERSON]  
1 Key Laboratory of Natural Microbial Medicine Research of Jingali Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China  
[EMAIL_ADDRESS] (Y.O. ); [EMAIL_ADDRESS] (L.X. ); [EMAIL_ADDRESS] (Y.W. ); 1  
[PERSON]  
1 Key Laboratory of Natural Microbial Medicine Research of Jingali Province, Collegeco-fermentation involving non-_Saccharomycesces_ and _Saccharomyces cerevisiae_ (_Sc_) has been shown to significantly augment the synthesis of aroma compounds such as esters, phenolic acids, and flavonoids, while simultaneously decreasing ethanol levels and modifying the color profile of the resulting wine [4]. This trend is reflective of a burgeoning consumer preference for fruit wines exhibiting greater complexity in flavor profiles and unique regional attributes. Consequently, there is a rising demand for fruit wines that have been fermented using specific phenotypic non-_Saccharomycesces_ yeast in conjunction with commercially available wine yeasts, a practice that has the potential to enhance the marketability and competitiveness of fruit wines. Non-_Saccharomycesces_ yeast isolated from citrus is more adapted to the fermentation environment compared to exogenous non-_Saccharomyces_ yeast, offering unique flavors and nutritional values [5]. Secondary metabolites found in citrus fruits, including flavonoids, alkaloids, limionoids, carotenoids, phenolic acids, and essential oils, are important for improving human health due to their diverse bioactive properties [6]. These include antioxidant, anti-inflammatory, and anticancer activities, as well as cardiovascular and neuroprotective effects. Research has shown that microbial fermentation can produce a variety of novel bioactive compounds, such as aromatic components, flavonoids, phenolic acids, lactic acid, ethyl esters, and tetramethylpyrazine, among other metabolites [7; 8]. These newly synthesized bioactive substances have been found to possess enhanced biological activities, particularly in compounds like nobitetin and hesperidin [8]. Nobiletin, also known as nobiteite, tangeretin, and 5,6,7,8,3,4,-hexamethoxyflavone, is a polymethoxyflavonoid compound primarily derived from the dried young or immature fruit of citrus plants and their cultivated varieties. It demonstrates a wide range of medicinal properties, supported by several research studies [9; 10]. These properties encompass anti-cancer, anti-inflammatory, antioxidant, tissue fibrosis prevention, blood pressure regulation, blood sugar management, and cholesterol-lowering effects [9; 10; 11]. Hesperidin is mainly used in the central nervous system to treat delayed motor disorders like Parkinson's disease [12]. Recent research indicates that hesperidin is instrumental in suppressing tumor growth and treating conditions that impact various vital physiological systems. Its mechanisms include inducing apoptosis with a wide-ranging anti-cancer effect, particularly in lung, stomach, breast, and oral cancers [13; 14]. Additionally, hesperidin has been found to lower blood pressure, regulate blood lipids, address arrhythmias, and combat arteriosclerosis in the cardiovascular system [15]. The intricate process of fruit wine production via natural fermentation entails intricate interactions between multiple yeast strains [16], yielding a final product with elevated levels of bioactive compounds in comparison to those generated using commercial wine yeasts, albeit with unpredictable outcomes.