To investigate the effects of different fermentation strategies of Schizosaccharomyce spomb S17 and Torulaspora delbrueckii R86 on the physicochemical indexes， color and aroma quality of Cabernet Sauvignon rosé wine， and to lay the theoretical foundation for the enhancement of wine quality by adopting non-Saccharomyces enological yeasts. In this study， Cabernet Sauvignon from XiGe winery in Ningxia were used as the test material， and a strategy of simultaneous and sequential inoculation of two strains was designed to make rosé wine， with commercial Saccharomyces cerevisiae CECA fermented alone as the control. After vinification， the basic physicochemical indexes， color and aroma components of the wine samples were analyzed， and the aroma characteristics were quantitatively characterized by sensory tasting. Results indicated that the volatile acid content of the wine samples co-fermented with S17 and R68(0.29 g/L) was much lower than that of the treatment groups fermented with S17 alone (0.81 g/L) and fermented with S17 followed by R68 (0.78 g/L)； the malic acid content (0.62 g/L) was lower than that of R68 alone (0.85 g/L) and fermented with R68 followed by S17 (0.71 g/L). The three mixed fermentation strategies displayed higher levels of anthocyanin and pyruvic acid and a body rich in color， which enhanced the stability of the wine color. The wine samples co-fermented with S17 and R68 showed outstanding ester content (21 525.60 μg/L) and increased the content of volatile compounds such as alloysol， limonene， n-octanal and phenylethylaldehyde. In conclusion， co-inoculation of S. pombe and T. delbrueckii has the potential to reduce volatile acids， enhance the fruitiness and aromatic complexity of the wine， and contribute to improving the color quality of the wine.