Abstract: Using commercial yeast strains F33 and F9 sole fermentation as the two control groups, the Cabernet Sauvignon dry red wines were produced by mixed fermentation of F33 and F9 with different proportions (1∶1, 1∶2 and 2∶1). The total sugar, titrable acid, pH values, reducing sugar, volatile acid, alcohol content, hue, and antioxidant properties were determined and made analysis of Grey Related Degree in order to optimize the proportion. The flavor substances of wine were also measured by using gas chromatography-mass spectrometry (GC-MS). The results showed that the dry red wine produced by mixed fermentation met the national standard. The alcohol fermentation was started earlier in mixed fermentation than in sole fermentation. Compared with single species fermentation, mixed fermentation could increase titrable acid content, CIELAB parameter b* and H* value, polymeric anthocyanin content and reduce reducing sugar content. Moreover, the antioxidant property of mixed fermentation is significantly higher than that of F9 fermentation. The rank of the weighted correlation degree of physicochemical indicators among different treatments was F33 fermentation (0.462) & gt;F33∶F9=1∶2 mixed fermentation (0.404) & gt;F33∶F9= 1∶1 mixed fermentation (0.379) & gt;F9 fermentation (0.368) & gt;F33∶F9=2∶1 mixed fermentation (0.337). Additionally, mixed fermentation could increase the relative content of esters, alcohols, acids and other substances in winey and its unique aroma substances could be up to 6 kinds. Generally, the optimal ratio of yeast F33 and F9 was 1∶2, which could decrease reducing sugars and volatile acids, increased alcohol content and aroma substances and shortened the aging time.
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