Abstract:The effects of lactic acid bacteria，non-Saccharomyces cerevisiae yeast，and S.cerevisiae on the sensory quality of Marselan red wine were studied.Marselan red wine was produced by sequential inoculation（SEQ）and simultaneous inoculation（SIM）of Torulaspora delbrueckii，S.cerevisiae，and lactic acid bacteria，and the malolactic fermentation without inoculating lactic acid bacteria was taken as the control（CK）.The volatile aroma components were determined by headspace solid-phase microextraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）.The content of organic acids was determined by high performance liquid chromatography（HPLC），and the sensory quality of the red wine was evaluated.The results showed that the color difference between SIM and CK was significant.SIM shortened the process of malolactic fermentation and had lower content of citric acid and tartaric acid in the red wine than SEQ and CK（P＜0.05）.SEQ and SIM increased the content of esters，especially ethyl hexanoate and isoamyl hexanoate，in the red wine（P＜0.05）.CK had higher content of isoamyl alcohol than other treatments.The principal component analysis showed that SIM changed the aroma profile and enhanced the complexity of the red wine，with the highest sensory score.