Abstract:Single factor tests were carried out to study the effects of strain，inoculation time，inoculation volume ratio，fermentation time，and fermentation temperature on the quality of mulberry wine. Response surface methodology was then employed to optimize the fermentation conditions. The results showed that Pichia kudriavzevii K1 was most suitable for fermentation with Saccharomyces cerevisiae. The mixed fermentation conditions of mulberry wine were optimized as 24 h earlier inoculation of P. kudriavzevii than Saccharomyces cerevisiae，inoculation volume ratio of S. cerevisiae to P. kudriavzevii at 2.0 ∶1，and fermentation at 26 ℃for 14.5 d.The mulberry wine produced under the optimal conditions had the alcohol content of 8.53% vol and the sensory score of 90.10. Headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS）was employed to analyze the volatile aroma components of the mulberry wine fermented with mixed bacteria and single bacteria，and 27 volatile aroma substances were detected. Compared with fermentation with single bacteria，the fermentation with mixed bacteria increased the species and content of esters in mulberry wine.