Abstract: Effect of 4 species of yeast strains and 3 different lees ageing time on overall quality of Italian Riesling wines was studied in this paper. Volatile compounds of sample wines were extracted by HS- SPME,and were analyzed by GC- MS. Meanwhile,physical and chemical parameters and sensory analysis of sample wines were determined.Physical and chemical parameters of sample wines with lees ageing conformed to requirements of national standard.The total esters of CY3079 and EC1118,the total aldehyde ketones and alcohol of EC1118,QA23 and X16 by lees ageing was improved.And organic acids of four yeast increased.Wine lees ageing process could improve the overall quality of Italian Riesling wines,with more active odorants and better aroma quality.It was worth noting that different yeast had different appropriate lees ageing time. The appropriate lees ageing time of QA23,CY3079 and EC1119,X16 respectively were one month,2~3 months.