In the process of vinification, the metabolic products of various yeasts are key to the sensory characteristics. Different species produce different volatile composition, which results in direct influences on wine's bouquet mostly. Metabolic characteristics of Saccharomyces and non-Saccharomyces and the different influences on odour by them as well as interactions among various species were described in this paper. Research progress on non-Saccharomyces was summarized.Studies confirmed that some characteristics of non-Saccharomyces play a positive role in the structure of bouquet of wine. Combined use of Saccharomyces and some of non-Saccharomyces will be beneficial to sensory characteristics of wine.