The volatile aroma compounds of four commercial wine yeasts was determined by head spacesolid phase microextraction(HS-SPME) followed by the gas chromatography-mass spectrometry(GC-MS).A total of 19 volatile compounds were identified and quantified in the wines produced.CY3079 generated the highest content of total volatile higher alcohols,due to the presences of the highest concentrations of isoamyl alcohol and 2-phenylethyl alcohol.D254 yeast had the largest concentration of total volatile esters and acids,suggesting that D254 strain possessed a relatively higher capacity in ethyl acetate and acetic acid synthesis.EC1118 generated the lowest content of total volatile higher alcohols,but with higher 2-phenylethyl acetate generation capacity.RC212 yeast had the lowest concentration of total volatile esters and acids.The sensory evaluation showed that the fruity aroma of D254 wine was still prominent,whereas CY3079 wine had a pungent odor.The EC1118 wine had a potent flowerlike aroma.