Abstract:The fruits of Vitis davidii Fo?x were fermented with both Saccharomycopsis fibuligera（SF）and Wickerhamomyces anomalus（WK），with the aim of improving the wine quality.The yeast count during fermentation，as well as the basic physical and chemical indexes，organic acids，and volatile components of wine after fermentation，was determined.The results showed that the growth of WK was inhibited by SF during the mixed fermentation，and the alcohol content in the wine after mixed fermentation was significantly lower than that in the wine produced with only Angel yeast.The wine from mixed（WK+SF）fermentation had the highest content of anthocyanins and total phenols（3.31 mg/L and 454.31 mg/L，respectively）and lower content of total acids and reducing sugar（6.39 g/L and 6.39 g/L，respectively）. The content of tartaric acid，lactic acid，citric acid，and malic acid in the wine from mixed fermentation was 1 058.00，102.60，256.44，and 91.08 mg/L，respectively. The wine from mixed fermentation had better overall sensory quality than that from fermentation with single strains，presenting the floral aromas of roses and violets and the fruity aromas of bananas and pineapples.However，it had low alcohol content and weak fermentation aroma. A total of 46 volatile components were detected in 6 wine products，including 30 common components. The wine from mixed fermentation had the most（45）volatile components and the highest content of esters and alcohols（259 024.73 μg/L and 319 170.16 μg/L，respectively）. The principal component analysis showed that the wine produced with different yeast species had different flavors，and the cumulative variance explained by the first two principal components was 82.8%.In summary，mixed fermentation can significantly improve the quality and provide data support for the production of V.davidii wine.