Objective: To investigate the regulatory effects of yeast fermentation in single-strain and mixed-strain modes on the production of biogenic amines and flavor compounds during the brewing process of Maiqu Huangjiu. Methods: With Wickhamomyces anomalus and Saccharomyces mikatae as the research subjects， the regulatory effects of yeast fermentation in single-strain and mixed-strain modes on the production of biogenic amines and flavor compounds during the brewing process of Maiqu Huangjiu were explored through techniques such as headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation analysis. Results: The results of this study showed that both W. anomalus and S. mikatae enhanced fermentation significantly reduced the production of biogenic amines during the brewing process of Maiqu Huangjiu. S. mikatae - W. anomalus mixed-culture enhanced fermentation not only reduced the production of biogenic amines by 89.03%， but also significantly increased the contents of certain characteristic aroma components， including ethyl acetate， butyl lactate， ethyl caproate， ethyl caproate， butyl caproate， etc.， thus achieving a dual regulatory effect of reducing biogenic amines and enhancing aromatic flavor quality. Moreover， S. mikatae - W. anomalus mixed-culture enhanced fermentation can significantly reduce the acidity of Maiqu Huangjiu by 48.31% and notably increase the amino acid nitrogen content in the wine by 36.9%. The result of sensory evaluation and analysis demonstrated that the Maiqu Huangjiu produced by enhanced fermentation of S. mikatae - W. anomalus mixed-culture exhibitted a balanced sweet-sour taste， rich aroma， and smooth harmony. Conclusion: The enhanced fermentation of S. mikatae - W. anomalus mixed-culture exhibits a significant effect on reducing biogenic amines and improving the characteristic aroma in the production of Maiqu Huangjiu. This practice contributes to enhancing the safety and flavor quality of Maiqu Huangjiu， thereby promoting the healthy and sustainable development of the Huangjiu brewing industry.