Abstract: The apple wine aroma compositions and fermentation efficiency by mixed species culture were investigated in this paper. According to the result of variance analysis, fermentation efficiency was significantly affected by inoculum of Hanseniaspora valbyensis and Saccharomyces cerevisiae, and interaction of inoculum of Hanseniaspora valbyensis and Saccharomyces cerevisiae by using orthogonal experiment. The optimized conditions for high fermentation efficiency were as follows: Hanseniaspora valbyensis (first day)1×102cfu/ml, Saccharomyces cerevisiae (third day)2×106cfu/ml, and (NH4)2SO4 500mg/L, VB1 0.8mg/L. The mixed species cultures fermented under optimized conditions possessed the ideal attributes of both high production of esters and high fermentation efficiency. The total concentration of esters was 1.60 times of that fermented by single Saccharomyces cerevisiae after 31days of fermentation at 15℃, while the total residual sugar was below 4.0 g/L.

Key words: Hanseniaspora valbyensis, Saccharomyces cerevisiae, mixed culture, ester, fermentation efficiency.