Sanbai melon wine was prepared with the brewing yeast strainBH8 which stored in our laboratory and the commercial strain Enarts ES181, respectively. The aroma components were further analyzed. The results showed that both yeasts trains exhibited good fermentation capacity. With the increase of total acid content, both of the fermented wines reached the end point of fermentation on the 6th day, and the alcohol concentration produced is 5.96% (E) and 5.50% (B), residual glucose content is 0.37 g/L (B) and 0.30 g/L (E), fructose content is 2.03 g/L (B) and 1.05 g/L (E). Yeast strain B had a greater comparative advantage in producing ester flavor substances. Moreover, a total of 47 aroma components, mainly esters and alcohols, were detected in two kinds of fermented wine by Headspace solid phase microextraction GC-MS (HS- SPME-GC-MS). The results of sensory evaluation showed that the two fermented wines were well coordinated and presented a homonious aroma of Sanbai melon. The study results indicated that the yeast strains in the experiment could be used in the brewing of sanbai melon wine, and the sanbai melon could be developed into sanbai melon wine.