Abstract: Non-Saccharomyces contains many kinds of species such as Candida, Hanseniaspora, Hansenula, Issatchenkia, Kluyveromyces, Metschnikowia, Meyerozyma, Picha, Rhodotorula, Saccharomycopsis, Schizosaccharomyces, Torulaspora, Wickerhamomyces, and others. Non-Saccharomyces widely exists in brewing raw materials, fermentation starter and brewing environment. Its metabolites and secreting enzymes have important effects on the aroma and flavor of brewing wine. In this paper, the recent ten years research progress on the research methods, growth conditions and functions of non-Saccharomyces in brewing wine were reviewed. In addition, the current problems on non-Saccharomyces research were analyzed and the prospects on its application in brewing wine fermentation were put forward. The paper will provide a reference for the screening of excellent non-Saccharomyces strains and the production of brewing wines with distinguishing feature.