Abstract:This study screened non-Saccharomyces yeasts for the production of low-alcohol wine from Orah mandarin （Citrus reticulata′Orah′） and optimized a sequential mixed-culture fermentation process. Different non-Saccharomyces strains were evaluated based on fermentation kinetics，ethanol production，and ethanol yield. The candidate strain selected through screening was subsequently used for sequential mixed-culture fermentation with Saccharomyces cerevisiae S6 at an initial inoculum ratio of3∶1. Single-factor and orthogonal experiments were conducted to evaluate the effects of initial sugar concentration，total yeast inoculum，and fermentation temperature on ethanol production and physicochemical quality. The results showed that Metschnikowia pulcherrima L1 exhibited a relatively low ethanol yield of48.01%，indicating its potential for lowalcohol fermentation. The optimized mixed-culture fermentation conditions were an initial sugar concentration of80 g/L，a total inoculum of 1×107 CFU/mL，and a fermentation temperature of30 ℃. The resulting wine contained 5.30% vol alcohol and 0.481 mg GAE/L total phenolics，and exhibited a clear appearance，pronounced fruity aroma，and balanced taste. The product complied with the low-alcohol fruit wine standard specified in QB/T 5476—2020"General technical requirements for fruit wines". These findings provide a feasible technological approach and theoretical basis for the further processing of Orah mandarins and the development of lowalcohol fruit wine.