By comparison flaver modification effect after MLF by No. N7-03 and commercial starer cultures, the results showed that there were slightly differences in aroma components and contents after MLF. The wine sensory style after MLF were also similar.

• 商业发酵剂与N7-03在苹果酸-乳酸发酵后的主体风味物质的种类与含量变化不大，仅在微量成分上存在细微差异，苹果酸-乳酸发酵后，葡萄酒风味特征极为相似。