Abstract: Wine microbes can produce volatile sulfur compounds during wine fermentation. The main volatile sulfur compounds found in wine are hydrogen sulfide, sulfides, thiol, thiolesters, sulful-containing fusel alcohols, sulful-containing heterocycles and “fruity volatile thiols”. They can affect the wine flavor dramatically. Metabolism pathways and related gene regulations of these compounds are discussed in this review. This review also proposes that research on wine microbes is an effective way to increase concentrations of flavor compounds in wine and inhibit undesirable off-flavor compounds at the same time.