In order to select the non- yeasts for orange wine fermentation, the enological traits and volatile compounds formation of ten non- yeast strains were evaluated through physicochemical methods and solid-phase microextraction coupled to GC-MS, respectively. The results indicated that non- yeast fermentation had lower maximum populations (7.8-8.0 Log cfu/mL), longer fermentation period (7-10 days), lower ethanol (4.13-7.79%), lower total acids (7.48-8.51 g/L) and higher volatile acids concentrations (0.08-0.23 g/L) when compared with those of fermentation., ,, and were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non- yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine.

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