以降低山葡萄酒酸度为目的，探究山葡萄酒降酸最佳主发酵用菌及工艺条件。通过对比试验筛选出最佳降酸菌种组合为同时添加降酸酵母菌与乳酸菌；单因素试验和正交试验结果表明，降酸酵母与乳酸菌的接种比例为6∶4，总接种量为12%，发酵温度为22 ℃，发酵时间为14 d，此条件下进行山葡萄酒主发酵，降酸效果最好。

V.amurensis wines in Northeast China, with high total acidity, is characterized by the poor palatability.For the purpose of reducing the acidity of grape wine, this paper is to explore the best main fermentation of wild grape wine deacidification with bacteria and process conditions.Through comparison tests screening out the best combination of reducing acid bacteria, it is adding reducing-acid yeast and Lactobacillus at the same time.Single Factor experiment and orthogonal experiment results show that: the inoculation ratio of reducing-acid yeast and Lactobacillus is 6:4, total inoculum 12%, fermentation temperature 25 ℃, fermented time 14 d.Wild grape wine fermenting primarily in the conditions, deacidification brings about a striking effect.