In order to improve the quality of low-alcohol Zaosu pear-Merlot wine, Zaosu pear and Merlot grape juice were blended in a volume ratio of 50∶50 as test materials. Yeast cell wall, water soluble β glucan and mannoprotein were added to the blended juice at a dose of 0.25g/L respectively before alcohol fermentation, and Saccharomyces cerevisiae as well as non-Saccharomyces yeast were inoculated for mixed fermentation. The volatile aroma compounds in fermented fruit wine were determined by HS-SPME-GC-MS, and their effects on the aroma quality of wine were analyzed by using fuzzy mathematics sensory evaluation method. The results showed that all three kinds of yeast polysaccharides had positive effect on the alcohol fermentation kinetics and physicochemical index of low-alcohol Zaosu pear-Merlot wine, especially the significant difference in the color parameter CIELab between the fruit wine added with yeast mannoprotein and the control. In addition, the addition of yeast mannoprotein could increase the content of terpenes, esters and higher alcohols in fruit wine, especially ethyl 2-methylbutyrate, ethyl butyrate, phenethyl acetate, ethyl decanoate, citronellol and geraniol with floral and fruity flavor. Based on fuzzy mathematics evaluation, the sensory score of fruit wine added with yeast mannoprotein reached 7.400 points. In summary, exogenous addition of yeast mannoprotein could effectively stabilize the color of lowalcohol Zaosu pear-Merlot wine and improve its aroma quality.