In order to improve the aroma and safety quality of dry red wines, we inoculated different levels (0,1×106,1×107 CFU/mL) of Torulaspora delbrueckii CVE-Td3 at the beginning stage of cold maceration of Cabernet Sauvignon grapes, and inoculated 1×106 CFU/mL Saccharomyces cerevisiae EC1118 at the end of cold maceration to complete fermentation. The contents of volatile aroma compounds and biogenic amines in trails after cold maceration, alcoholic fermentation and malolactic fermentation were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry and high-performance liquid chromatography. The results showed that the inoculation of 1×107 CFU/mL of CVE-Td3 significantly increased the content of ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate and phenylethyl alcohol, when compared to that of the control (Saccharomyces cerevisiae fermentation), with an increase of 274.96%, 21.43%, 47.37%, 34.37%, 35.10% and 46.18%, respectively, which could increase floral and fruity intensity of the wine. At the same time, it also significantly reduced the content of histamine, putrescine, cadaverine, spermine and phenylethylamine, with a decrease of 26.23%, 68.42%, 25.86%, 40.98%, 15.94%, respectively. This study provides practical guidance for producing high-quality and safety wines.
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