为探讨纯种与混菌发酵对野木瓜果酒品质的影响，对季也蒙毕赤酵母、异常汉逊酵母、克斯鲁假丝酵母、安琪SY酿酒酵母、安琪RW酿酒酵母、安琪B2818酿酒酵母进行纯种发酵，对季也蒙毕赤酵母和安琪SY酿酒酵母、异常汉逊酵母和安琪SY酿酒酵母、克斯鲁假丝酵母和安琪SY酿酒酵母进行混菌发酵，然后测定各组果酒的基本理化指标、香气，并进行感官评价。结果显示：酿酒酵母纯种发酵果酒的残糖、还原糖、总酸、挥发酸比混菌发酵果酒低，但酒精度较高；在9种果酒中共检出79种挥发性风味物质，其中醇类、酯类物质的含量比较多，酯类物质含量最多。醛酮类物质含量仅次于醇类及酯类，而酸类、芳香族类、萜类及烷烃类组分的含量较少，对香气形成有益的物质在非酿酒酵母纯种发酵果酒中检出较多；在感官层面，非酿酒酵母纯种发酵果酒评分高于混菌发酵，混菌发酵高于酿酒酵母纯种发酵，其中季也蒙毕赤酵母纯种发酵果酒感官评分最高。因此，选择季也蒙毕赤酵母纯种发酵野木瓜果酒最为合适。

To investigate the effects of pure and mixed culture fermentation on quality of Stauntonia chinensis wine, fermented stauntonia chinensis wine was made by pure and mixed culture fermentation. There are 6 yeast species for pure culture fermentation, including Pichia guilliermondii, Hansenula anomala, Candida kru, Angel SY Saccharomyces cerevisiae, Angel RW Saccharomyces cerevisiae, and Angel B2818 Saccharomyces cerevisiae. There are 3 groups of mixed yeast combinations for mixed culture fermentation, including combination of Pichia guilliermondi and Angel SY Saccharomyces cerevisiae, combination of Hansenula anomala and Angel SY Saccharomyces cerevisiae, combination of Candida kruand Angel SY Saccharomyces cerevisiae. Then the basic physicochemical indexes, aroma and sensory evaluation of all kinds of fruit wine were measured. The results showed that the contents of residual sugar, reducing sugar, total acid and volatile acid in the wine fermented by pure Saccharomyces cerevisiae were lower than those in the mixed strain, but the alcoholicity was high. 79 kinds of volatile flavor compounds were detected in 9 kinds of wines, among them, the contents of alcohols and esters were high, especially the contents of esters were the highest. The contents of aldehydes and ketones ranked just behind alcohols and esters, while the contents of acids, aromatics, terpenoids and alkanes were less, and more beneficial substances for the formation of aroma were detected in fruit wine fermented by non-Saccharomyces cerevisiae. At the sensory level, the score of fruit wine fermented by non Saccharomyces cerevisiae was higher than that of mixed fermentation, and the score of fruit wine fermented by mixed fermentation was higher than that of fermentation of pure Saccharomyces cerevisiae. The highest sensory score was obtained from fruit wine fermented by Pichia guilliermondii. Therefore, purebred fermentation of Pichia guilliermondii was most suitable for fermentation of stauntonia chinensis wine.