Abstract:To explore the effect of mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on the aroma quality of Syrah wine，with the single yeast fermentation of Saccharomyces cerevisiae as the control，the commercial Torulaspora delbrueckii，the indigenous Metschnikowia pulcherrima，and the indigenous Hanseniaspora uvarum were respectively inoculated with Saccharomyces cerevisiae in sequence，and the indigenous Metschnikowia pulcherrima and Hanseniaspora uvarum were respectively inoculated with Saccharomyces cerevisiae.The volatile aroma components of wine samples were determined by headspace solidphase microextraction and gas chromatography-mass spectrometry，and the basic physical and chemical indexes and sensory evaluation of the wine were evaluated.The results showed that compared with that by single yeast fermentation，the ethanol content of wine samples processed by mixed fermentation decreased by 2.5%-4.0%，while the glycerin content increased by 12.3%-15.3%，and the chroma increased by 3.6%-20.3%.In addition，the total amount of volatile aroma substances in wine samples processed by mixed fermentation increased by 2.7%-19.5%，of which the contents of aroma substances in the wine sample processed by mixed fermentation of the indigenous Metschnikowia pulcherrima and Saccharomyces cerevisiae（FM）were the most abundant，and the contents of isoamyl acetate，phenylethyl acetate，n-hexanol，and isobutanol significantly increased.The sensory evaluation results showed that the wine samples processed by FM had strong floral and fruit aromas，complex aromas，and good taste，and the overall score was the highest.