Lachancea thermotolerans (LT) possesses a high yield of L (+)-lactic acid and can be applied to biological acidification of wine. Schizosaccharomyces pombe (SP) has higher ethanol fermentation and malic acid conversion capacity. The superior indigenous yeast strains were used as starters to explore the effect of mixed fermentation of non-Saccharomyces cerevisiae on the quality of dry red wine, and to provide references for its adjustment of aromatization and sensory characteristics. Merlot grapes were used as raw materials in the experiment, and the indigenous strains LT and SP were mixed inoculated for fermentation at the ratios of 103∶1, 104∶1 and 105∶1 respectively, and the commercial yeast (Vintage Red, VR) was fermented alone as a control. The results showed that SP had good colonization ability in mixed fermentation and it existed in the alcohol fermentation process, after LT reached the maximum growth on the 4th day, it began to gradually decrease, and the presence of the strain could not be detected at the end of the fermentation (14 d). The malic acid degradation rate of SP wine samples reached 81.86%, the degradation rate of malic acid in different proportions of simultaneous inoculation of wine samples reached 67.91%-75.35%, and the production of lactic acid was 2.71-2.85 g/L. Additionally, the concentrations of C6 alcohol, medium-chain fatty acid ethyl ester, diethyl succinate and ethyl lactate increased with the higher proportion of LT, among them, the increase in wine samples inoculated with a ratio of 105∶1 was the most significant. Sensory analysis showed that a high proportion of simultaneous inoculation significantly increased the floral and fruity aromas of the wine. In summary, the simultaneous inoculation of LT and SP at a ratio of 105∶1 had potential application in enhancing wine aroma and quality.
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