Abstract: In this paper, the growth characteristics and fenmentation aroma compounds of three non-Saccharomyces yeasts (Hansenispora uvarum, Metschnikowia pulcherrima, Cryptococcus albidus)and Saccharomyces cerevisiae DV10 were analyzed in model synthetic medium. The results showed that H. uvarum grew best, followed by M. pulcherrima. A total of 74 kinds of volatile compounds related to the metabolism of yeasts were detected, including 13 alcohols, 29 esters, 9 acids, 5 aldehydes and ketones, 8 terpenes, 6 benzene compounds and 4 other compounds. The aroma components and their contents produced by different yeast strains were significantly different. The concentration of fermentation aroma compounds of M. pulcherrima was the highest (206.27 mg/L), which attributed to phenylethyl alcohol (102.49 mg/L)with rose-scented aroma, as well as 3-methyl-1-butanol (86.65 mg/L). The typical fermentation aroma of C. albidus was farnesol (0.13 mg/L), giving the wine mild sweet smell. H. uvarum could produce abundant aroma compounds, including ethyl acetate (5.86 mg/L), 3-methylbutyl acetate (1.17 mg/L), ethyl octanoate (25.01 mg/L), 3-methylbutyl octanoate (0.3 mg/L), 2-phenylethyl acetate (14.36 mg/L), octanoic acid (1.96 mg/L)and citronellol (0.21 mg/L)as typical aroma, imparting the wine with complex fruity and floral aroma. The application of specific non-Saccharomyces yeasts in wine fermentatiion could be used to produce wines with specific aroma.