Studies have shown that non Saccharomyces can produce more aroma components at the pre- fermentation stage of fruit wine, which contributes to the improvement of wine flavor. In order to obtain the non- Saccharomyces suitable for wolfberry wine, 82 strains of yeast were isolated from wolfberry orchard soil, fresh fruit of wolfberry and naturally fermented wolfberry liquid. 3 strains were showed good performance in aroma and tolerance aspects through preliminary screening and tolerance study. By the analysis of 26S rDNA sequence, GF-60 and GF-85were identified as Hanseniaspora uvarum, GB-1 was identified as Torulaspora delbrueckii. Through GC-MS analysis, the wolfberry wine fermented by GF-60 and commercial yeast (ratio 3:1) produced more kinds of  aroma components than which was fermented only by commercial yeast.