Proper low temperature stress can influence yeast metabolism which is regulated by different mechanisms, and make the yeast react correspondingly and produce different amounts of metabolites, thereby affecting the quality of the wine. Low temperature fermentation can improve wine aromas and organoleptic properties, mainly increasing acetate and ethyl esters and decreasing higher alcohols and volatile acids. With the aim of providing some reference for low temperature fermentation, we mainly review the studies focused on wine aroma components, relative yeast metabolism and gene expression, and analyze the influence of low temperature on wine quality, combined with non-Saccharomyces cerevisiae suitable for low temperature fermentation.