Abstract: In this work, Torulaspora delbrueckii SY-2-2 and Saccharomyces cerevisiae RV002 were used for the fermentation of kiwifruit wine through different inoculation strategies (single, simultaneous and sequential). The volatile aroma compounds of kiwifruit wines were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that more types of volatile aroma components were obtained by mixed fermentation compared with single fermentation, and the highest number (23) and amount (336.95 mg/L) of aroma components were obtained by the sequential inoculation. In the sequential inoculation, T. delbrueckii contributed to increasing the types and contents of volatile compounds, especially ethyl phenylacetate, ethyl phenylpropionate, phenylethanol, β-damascone, α-terpineol, eucalyptol and etal, which provided kiwifruit wine with a strong flowery and fruity flavor, and enriched its aroma components. The sensory evaluation showed that the sequential inoculation resulted in higher flowery, herbal and sweet aroma, followed by wine-like and fruity aroma, leading to the highest overall sensory score.

Key words: Torulaspora delbrueckii; mixed-culture fermentation; sequential inoculation; aroma components; kiwi fruit wine