Exploring excellent indigenous yeast is of great significance for strengthening the terroir of wine and breaking the situation of foreign commercial yeast monopoly. The fermentation and aroma production characteristics of eleven Chinese indigenous Saccharomyces cerevisiae strains were evaluated in this study. Two indigenous yeasts (60258 and 60268) with high-quality oenological characteristics were obtained and then applied for further pilot fermentation with two different grape varieties (Riesling and Syrah). 60258 could accumulate higher amounts of esters， as it produced 3 times and 1.6 times more acetate esters than commercial yeasts in Riesling and Syrah wine， respectively. It also generated near 2 times ethyl esters than commercial yeasts， which promoted the floral and fruity profiles of wine significantly. 60268 produced more glycerol than commercial yeasts， and it was more suitable for red wine making than white wine. The two indigenous yeasts could be a valuable tool to modulate the volatile profiles of wine and had great application prospect in industrial production.