Abstract: Non-Saccharomyces cerevisiae plays an important role in the aroma of Xiaoqu Baijiu. In order to explore the effect of non-Saccharomyces cerevisiae on tartary buckwheat Xiaoqu Baijiu, two strains of Saccharomycopsis fibuligera（LS-1, LC-2） and two strains of Wickerhamomyces anomalus（YS-1, YC-2） were used in tartary buckwheat Xiaoqu Baijiu and the brewed Baijiu sample with only Xiaoqu was used as the control. The basic physical and chemical properties,volatile components and sensory evaluation of five kinds of samples were compared and analyzed. The results showed that, the physical and chemical indicators of the samples were in line with the national standards GB/T 10781.2—2022,and the physical and chemical indicators of the samples inoculated with YS-1 were the best（total acid 0.47 g/L, total ester 1.75 g/L, alcohol yield 56.39%）. A total of 36 volatile substances were detected in the 5 samples, with a total of19 components, and 10 substances with odor activity values（OAV）≥1. Principal component analysis showed that, the addition of non-Saccharomyces cerevisiae changed the flavor characteristics of tartary buckwheat Xiaoqu Baijiu, especially the formation of esters and acids. The sensory evaluation showed that YS-1 had the highest comprehensive score（82.92 points）, and the aroma of tartary buckwheat Xiaoqu Baijiu was natural and pure. In conclusion, YS-1 is an excellent strain for improving the quality of tartary buckwheat Xiaoqu Baijiu.