The volatile components in wine Vitis davidii respectively fermented with a commercial strain Saccharomyces cerevisiae and 6 indigenous Saccharomyces cerevisiae strains were determined to explore aroma effects of indigenous yeast on V. davidii, as well as its improvement on wine quality by using head space solid phase micro extraction (HS–SPME) and the gas chromatography–mass spectrometry (GC–MS) in the study. RGui, a statistical modeling software, was employed to create heat map for analyzing the effects of various strains on wine aroma. The results demonstrated that the ester substance were the principal aroma components in these wine samples, the next were alcohols. The heat map showed that LE28 and LD22 were the closest branches to the commercial S. cerevisiae RC212, and they tended to present the same content on aroma substance in these three wine samples. The total aroma substance content fermented from LD1015, the inimitable strain, was the highest, but released unpleasant smelling. There was great different aroma among strains HME11, HXD21 and HXB48 from commercial strain RC212. However, there were more outstanding and stronger fruity and floral aroma fermented from HME11 and HXD21 than that of fermented with other strains.