Abstract: Fruit wine is increasingly popular with its excellent alcohol content,rich nutrients and unique taste and flavor. However,the selection of yeasts kinds during fermentation directly affects the quality of the wine. Since non-Saccharomyces cerevisiae can produce abundant metabolites during fermentation,it has a positive effect on enhancing the nutritional value and flavor of the wine. Therefore,the fermentation of fruit wine with mixed strains has aroused widespread concern. This paper reviewed the role of non-Saccharomyces cerevisiae in mixed fermentation,the interaction between Saccharomyces cerevisiae and non-Saccharomyces cerevisiae(including the interaction between yeast cells and the effects of metabolites on yeast),and the mixed fermentation on the flavor of fruit wine,effects of antioxidant activity,pigment and other qualities provide reference for the application of non-Saccharomyces cerevisiae during fruit wine fermentation.