Air samples were taken from an apple granary in order to find aroma-producing yeasts for cider fermentation. After performing separation, purification and ester production tests, six yeasts were obtained, which showed ester producing abilities. The colony morphology, cell morphology, liquid cultural characteristics, physiological and biochemical characteristics and ITS complete sequences of the six tested yeasts were analyzed. The six yeast stains were identified by sequence homology comparison with known sequences in GenBank and by constructing phylogenetic tree. Among the six yeasts, the strain YN6 identified as Wickerhamomyces anomalus, had the strongest aroma-producing ability，and could improve the sensory quality of cider. The results of GC-MS showed that, the cider the amounts of volatile compounds in the cider fermented by control cider yeast WLS21 was 248.09mg/L. But when mixed with YN6, the volatile compounds increased to 496.14mg/L.