Abstract:The aroma complexity of wine is mainly affected by the interaction between grapes and starters，including Saccharomyces yeasts and non - Saccharomyces yeasts. With the in - depth research on non -Saccharomyces yeasts，it is found that non-Saccharomyces yeasts has a positive effect on improving the aroma complexity of wine. The effect of non-Saccharomyces yeasts on secondary metabolites has also become a research hotspot. In this paper，the metabolites of non-Saccharomyces yeasts，such as higher alcohols，esters，ethanol，glycerol，aldehydes，and terpenes，were reviewed to provide new ideas for wine brewing technology.