Abstract: Two strains of Hanseniaspora uvarum (GF-60, GF-85) and Saccharomyces cerevisiae AC were mixed to ferment wolfberry wine. In the way of different inoculation proportions and different inoculation interval time (0 day interval, 3 day interval and 6 day interval), the mixed fermentation of wolfberry wine was got. The quality of mixed fermented wolfberry fruit wine was analyzed by sensory evaluation. 11# wine which was fermented by Hanseniaspora uvarum GF-85 mixed with Saccharomyces cerevisiae AC at the ratio of 3:1 at same inoculation time got the highest sensory score. The properties of aroma and flavor were further analyzed. The results show that the wolfberry wine mixed fermented with GF-60 or GF-85 was showed two different properties. The former was sweeter while the latter was sourer. They were mellower than the wine fermented only with AC. The basic physical and chemical indexes of 6 samples with good sensory evaluation and analysis were analyzed, and the results conformed to the standard of dry wolfberry wine. The volatile components of wolfberry wine samples were analyzed by GC-MS method. 58 kinds of volatile components were detected in 6 samples. The octanoic acid ethyl ester and decanoic acid ethyl ester were higher than other esters, which had the percentage of 9.21%~17.22% and 2.33%~1.50%. 1, 3-butanediol and isoamylol were higher than other alcohols, which had the percentage of 24.94%~51.49% and 7.97%~13.10%. The results showed that the quality and flavor of wolfberry wine could be improved effectively by mixed fermentation with proper proportion and proper inoculation interval.