In order to study the effect of mixed fermentation on the flavor quality of marselan wine， single inoculation of Saccharomyces cerevisiae was used as the control group， and Torulaspora delbrueckii and Saccharomyces cerevisiae were inoculated simultaneously and sequentially as the treatment group. The volatile aroma components were determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS)， the content of organic acids was determined by high performance liquid chromatography (HPLC)， and the sensory evaluation of the wine was carried out. The results showed that compared with the control， the residual sugar content of mixed fermentation decreased by 0.03-0.46 g/L， and the total acid content decreased by 0.30-0.93 g/L. Malic acid and tartaric acid in mixed fermented wine samples decreased significantly (P<0.05)； Sequential and simultaneous inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae significantly increased the contents of esters and alcohols in marselan wine (P<0.05). The contents of acetate and alcohol compounds inoculated in sequence are high (P<0.05)， especially isoamyl acetate， hexyl alcohol， phenethyl alcohol， isoamyl alcohol and isobutyl alcohol. Principal component analysis showed that mixed fermentation could change the aroma profile of wine and enhance the complexity of wine； Sensory evaluation showed that sequential inoculation scored the highest. Conclusion: Sequential inoculation and fermentation can effectively improve the flavor quality of Marselan wine.