Young apple fruit wines were fermented with Saccharomyces cerevisiae and Lactobacillus plantarum in five ways: simultaneous inoculation fermentation (HF)， sequential fermentation 1 (SX-1)， sequential fermentation 2 (SX-2)， single strain fermentation (SY) and natural fermentation (NF)， in order to study the changes in reducing sugars， alcohol content， polyphenols， flavonoids and antioxidant capacity during the fermentation process， as well as to carry out organoleptic evaluations. The volatile flavor substances of five groups of fruit wines were determined using headspace solid phase microextraction combined with gas chromatogra phy-mass spectrometr (HS-SPME-GC-MS) technology. The results showed that during the fermentation process， the reducing sugar content of the five groups of fruit wines decreased and then stabilised； the alcohol content increased and then stabilised； and the polyphenols， flavonoids and antioxidant capacity increased and then decreased. A total of 76 aroma components were detected in the five groups of fruit wines， including 18 alcohols， 30 esters， 5 acids， 6 ketones and 2 aldehydes. Natural fermentation has the least amount of flavor substances， mixed-bacteria fermentation has the most， followed by single-strain fermentation. Natural fermentation is dominated by alcohols (58.53%)， esters (18.61%) and acids (12.64%)， and inoculated fermentation is dominated by alcohols (63.21%-68.81%) and esters (26.29%-28.56%). Compared to natural fermentation， inoculated fermented fruit wines are full-bodied and have higher sensory scores， and it contains more esters and alcohols. Conclusion: the HF group had the strongest ability to consume reducing sugars during fermentation， the highest polyphenol [(785.89±9.37)μg/mL] and flavonoid [(317.96±8.75)μg/mL] contents， as well as showing strong antioxidant capacity (85.06%-92.12%)， and the HF group had the highest sensory scores (90.05 points) and richer volatile flavor substances.