| Summary: | Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non<i>-Saccharomyces</i> yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentation characteristics of these native yeasts were further investigated. A total of 241 fungus species and 5 species of culturable non<i>-Saccharomyces</i> yeasts were detected using high-throughput sequencing and culture-dependent approaches, respectively. Five strains of aroma-producing yeasts (K4, K14, K19, K21, and K26) were isolated, and their growth characteristics, carbon source utilization, hydrogen sulfide production performance, and β-glucosidase activity were different. The oenological condition tolerances of most strains were lower than that of commercial <i>S. cerevisiae</i> X16. The co-inoculum of these strains and <i>S. cerevisiae</i> X16 regulated the volatile aroma characteristics of the fermented Korla fragrant pear (KFP) fruit wine, enriching and complicating the aroma flavor. Thus, the combined inoculation of these indigenous wine yeasts and <i>S. cerevisiae</i> has some application potential in the production of KFP wine.
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