Abstract: Non-Saccharomyces yeast (NS) strains adapted to the terroir of the production area can generate diverse secondary metabolites when co-inoculated with Saccharomyces cerevisiae, and consequently alter the flavor and aroma characteristics of wines. Therefore, it is of great significance to identify the differences in the oenological characteristics of autochthonous NS strains for the targeted regulation of wine flavor. In this experiment, Hanseniaspora uvarum (HX-1, HX-3), Metschnikowia pulcherrima (HX-2, HX-4), and Torulaspora delbrueckii (HX-6, HX-7) isolated from spontaneously grape juice in Hexi Corridor wine region were used as the test strains. The growth curves of these 6 non-Saccharomyces yeast strains and their tolerance to vinification factors were measured. The results showed that NS strains belonging to the same genus showed similar growth curves, and all strains were well tolerant to high concentrations of glucose and SO₂, among which HX-2, HX-6 and HX-7 could still grow normally at a glucose concentration of 300 g/L. Except for HX-6 strain, the growth of the other strains was only slightly inhibited at a SO₂ concentration of 300 mg/L. Notably, there were significant differences among the tested strains under different culture temperature, pH and ethanol level. Among them, HX-1, HX-3, HX-6 and HX-7 strains showed good low-temperature tolerance, and their OD₆₀₀ values reached more than 0.6 under the fermentation temperature of 15℃. In addition, HX-1, HX-2, HX-3 and HX-4 strains could grow normally under low pH conditions. As for HX-6 and HX-7 strains, they showed the strongest tolerance to ethanol. Especially the growth of HX-6 is slightly inhibited and its absorbance value reaches 0.569 when the ethanol level reaches 9%. To investigate the vinification performance of these NS strains, all the test strains were inoculated into Merlot grape juice for pure fermentation. The oenological parameters of the wine samples were determined, and volatile aroma compounds were detected by using HS-SPME-GC-MS. Pure culture fermentation experiments showed that HX-6 and HX-7 strains exhibited strong fermentation ability and high production of ethanol and glycerol during Merlot wine making. Torulaspora delbrueckii strain HX-7 is strongly related to the formation of volatile compounds such as 1-heptanol, isoamyl alcohol, isoamyl acetate, isoamyl acetate, and ethyl acetate, while HX-6 strain could effectively increase the content of ester compounds such as ethyl caprate and ethyl caprylate in wine samples. Hanseniaspora uvarum strain HX-1 and HX-3 significantly increased the content of total acidity and malic acid, and contributed to the formation of C₁₃-norisopentadiene in the wines. The limited utilization of reducing sugar by HX-1 strain resulted in alcohol fermentation stagnation on the 8th day after inoculation. HX-4 strain has high yield of volatile acidity, and HX-2 strain could significantly increase the content of varietal aroma compounds such as citronellol and linalool in Merlot wine. Hierarchical clustering of the oenological parameters combined with the aroma compounds revealed that the fermentation characteristics of the tested NS strains exhibited significant intraspecific or interspecific differences. Comprehensive analysis showed that the oenological parameters and aroma profile of the autochthonous Torulaspora delbrueckii and Hanseniaspora uvarum strains during pure culture fermentation showed intraspecies similarity, while the fermentation characteristics of Metschnikowia pulcherrima showed strain dependence. The results of this study may provide a scientific reference for regulating the flavor quality of wines by using the mixed fermentation strategy.