Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, volatile and sensory property of black raspberry wine, and four fermentation trials including single S. cerevisiae inoculation plus spontaneous MLF (BSU) and controlled MLF with O. oeni (BSO), sequential culture of T. delbrueckii and S. cerevisiae plus spontaneous MLF (BTSU) and controlled MLF (BTSO) were tested and compared. Fermentation results showed MLF in BSU, BSO and BTSO were successful, with respective period of 40, 25 and 23 days, whereas a stuck MLF occurred in BTSU. Volatile compounds were determined by HS-GC-IMS method, with a total of 45 aromas identified. BTSO was distinguished by a significant higher signal intensity of many fruity esters and a lower production of several alcohols and terpenes, which was in agreement with its perception result of strong ‘fruity’ and slight note of ‘solvent’ and ‘herbaceous’ during quantitative descriptive analysis. On the contrary, BSU was found to reinforce the synthesis of most detected volatiles, resulting in the enhancement of both beneficial and off-flavour compounds, therefore scoring lower in the ‘global aroma’ descriptor. Principal component analysis showed BSU and BSO were similar in the volatile composition, whereas BTSO was quite different. Overall, BTSO had greater potential to be used in the production of black raspberry wine.

酒精发酵（AF）和苹果乳酸发酵（MLF）都对黑莓葡萄酒的生产产生重大影响。在这项研究中，使用了三种与AF和MLF相关的微生物，包括酿酒酵母（S. cerevisiae），德氏木霉（T. delbrueckii）和O. oeni（O. oeni），以研究它们对黑莓酒基本成分，挥发性和感官特性的综合影响，以及四项发酵试验，包括单一S酿酒酵母接种，加上自发性MLF（BSU）和带有O. oeni的受控MLF （BSO），依次进行德氏布鲁氏菌和酿酒酵母的培养加上自发性MLF（BTSU）和受控MLF（BTSO）进行了测试和比较。发酵结果表明，BSU，BSO和BTSO中的MLF成功，分别为40、25和23天，而BTSU中发生了MLF卡住。通过HS-GC-IMS方法测定挥发性化合物，共鉴定出45种香气。BTSO的特点是许多水果酯的信号强度明显较高，而几种醇和萜烯的产量较低，这与它在定量描述过程中具有强烈的“水果”感和“溶剂”和“脂状”的感知结果一致。分析。相反，发现BSU增强了大多数检测到的挥发物的合成，导致有益和异味化合物的增强，因此在“整体香气”描述符中得分较低。主成分分析表明，BSU和BSO的挥发性成分相似，而BTSO则有很大差异。总体而言，BTSO具有更大的潜力可用于生产黑树莓酒。