Abstract: The volatile components of the red wine fermented with 5 commercial Saccharomyces cerevisiae yeast strains and 7 wild Saccharomyces cerevisiae yeast strains were determined by head space solid phase microextraction( HS- SPME) followed by the gas chromatography- mass spectrometry( GC- MS). The results showed that the compositions of volatile components among different wines under different yeast strains were similar,while the contents of volatile components were significant different,and the total content of major volatile components in wine under wild yeast was higher than that under commercial yeast. Furthermore,the content of esters,alcohols and acids in wines fermented with wild yeast strains,which were three kinds of major volatile components of wine,were higher than wines under commercial yeast strains,especially W2 and W7. The sensory evaluation showed that the fruity and floral aroma of C1,C2 and W2 were outstanding,the herbal odour of C4 and W2 were obvious,whereas the peppery odour of C2 and W1 were strong.