This study investigated the impact of oleic acid （OA） or α-linolenic acid （ALA） addition on yeast fermentation activity and aroma characteristics of Cabernet Sauvignon wine. The results showed that OA/ALA addition improved yeast growth and fermentation activity， increased the production of glycerol in wine. In wine with 12 mg/L ALA addition， the concentration of higher alcohols was moderate （<400 mg/L）， and 13.36%， 49.27% and 32.41% increment of acids， acetate esters and ethyl esters were observed compared to that of the Control， respectively. 12 mg/L ALA intensified the pleasant floral and fruity attributes of wine and improved the aroma profile of final wine.