To investigate the effects of pure and mixed culture fermentation on quality of Stauntonia chinensis wine, fermented stauntonia chinensis wine was made by pure and mixed culture fermentation. There are 6 yeast species for pure culture fermentation, including Pichia guilliermondii, Hansenula anomala, Candida kru, Angel SY Saccharomyces cerevisiae, Angel RW Saccharomyces cerevisiae, and Angel B2818 Saccharomyces cerevisiae. There are 3 groups of mixed yeast combinations for mixed culture fermentation, including combination of Pichia guilliermondi and Angel SY Saccharomyces cerevisiae, combination of Hansenula anomala and Angel SY Saccharomyces cerevisiae, combination of Candida kruand Angel SY Saccharomyces cerevisiae. Then the basic physicochemical indexes, aroma and sensory evaluation of all kinds of fruit wine were measured. The results showed that the contents of residual sugar, reducing sugar, total acid and volatile acid in the wine fermented by pure Saccharomyces cerevisiae were lower than those in the mixed strain, but the alcoholicity was high. 79 kinds of volatile flavor compounds were detected in 9 kinds of wines, among them, the contents of alcohols and esters were high, especially the contents of esters were the highest. The contents of aldehydes and ketones ranked just behind alcohols and esters, while the contents of acids, aromatics, terpenoids and alkanes were less, and more beneficial substances for the formation of aroma were detected in fruit wine fermented by non-Saccharomyces cerevisiae. At the sensory level, the score of fruit wine fermented by non Saccharomyces cerevisiae was higher than that of mixed fermentation, and the score of fruit wine fermented by mixed fermentation was higher than that of fermentation of pure Saccharomyces cerevisiae. The highest sensory score was obtained from fruit wine fermented by Pichia guilliermondii. Therefore, purebred fermentation of Pichia guilliermondii was most suitable for fermentation of stauntonia chinensis wine.