The effects of yeast mannan; yeast cell wall; non-active yeast and yeast dextran on the basic physical and chemical indexes; aroma composition and sensory quality of Chardonnay dry white wine were studied. Results showed that the four kinds of yeast polysaccharide all could increase the content of total acid and reduce the content of volatile acid in wine compared with the blank control group. Especially the addition of yeast mannan led to significantly lower volatile acid content. The analysis on value contribution of volatile substances (OAV) showed that the species and the contribution degree of important aroma substances in these four kinds of polysaccharide wine were significant different; wherein the highest amount of important aroma substances was obtained through yeast glucan processing. The sensory analysis also showed that the aroma and sensory balance of the 4 kinds of polysaccharides treatment group were better than that of the control group; and the total sensory score of the yeast mannan treated group was the highest.