The enology characteristics were studied by three yeast strains of pure and mixed cultures of Saccharomyces cerevisiae QM, ZYFJQ and Hanseniaspora uvarum YQY with Cabernet sauvignon grape,respectively, while the commercial Saccharomyces cerevisiae RC212 was made as a control, in order to screen excellent yeast strains or the combination of those for the original wine. Chemical indices of the wines by three stiains were analyzed including ethanol, total acidity, volatile acidity and residual reducing sugar. Flavor compounds in wines and in must were extracted by dichloromethane and identified by GC–MS.The results showed that the chemical indices of the wine from selected strains could satisfy with the demand of Chinese national standard, and the volatiles were mainly the 2-phenylethanol, which shaped the main characteristics of wine aroma components. yeast strain QM and YQY got the best balance between acetate and alcohols. The best volatiles of wine was obtained from the mixed fermentations than from the pure or from the control ones. ndigenous yeast strains from grape played an important role on the types and amounts of flavor compounds in mixed culture fermentation. The yeasts could have potential applications to the original winemaking.