Abstract:With the aim of improving the acidity and sensory quality of Cabernet Sauvignon dry red wine,Cabernet Sauvignon grapes from the northern foothills of Tianshan Mountains in Xinjiang were fermented with Lachancea thermotolerans CT10 （inoculated in different methods and amounts） and Saccharomyces cerevisiae FX10.The basic physical and chemical indexes,CIELab parameters,and organic acid content of the obtained wine products were determined.The fuzzy mathematical model was used for sensory evaluation.The results showed that the mixed fermentation increased the total organic acids,especially L-lactic acid,improved the color,aroma,and tannin quality of the wine products,and slowed down the increase in b* during aging.The comprehensive analysis showed that mixed fermentation had positive effects of increasing the organic acid content and improving the sensory quality of Cabernet Sauvignon dry red wine,and the best effect was achieved by inoculation of 200 mg/L S.cerevisiae FX10 after inoculation of 250 mg/L L.thermotolerans CT10.At the end of the alcoholic fermentation,the total organic acids increased by 1.47 g/L.The wine showed a deep purplish-red color,intense and complex aromas,with prominent fruity,floral,and creamy aromas,ample tannins,and a wellbalanced mouthfeel.