Abstract: Water-soluble β-glucan with different concentrations was added to the simulated grape juice and then inoculated with S. cerevisiae Aroma White strain to start alcohol fermentation. The antioxidant activities of the tested strain were detected on the 2nd, 3rd, 4th and 7th day of fermentation process respectively, and the volatile aroma compounds in the final simulated wine samples were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry（HS-SPME-GC-MS） to clarify the correlation between the antioxidant activities and aroma compounds. The results showed that the activities of adenosine triphosphatase（ATPase）, superoxide dismutase（SOD） and the content of glutathione（GSH） in yeast strain cells treated with water-soluble β-glucan were significantly higher than those in control group（P＜0.05）, while the contents of reactive oxygen species（ROS） and malondialdehyde（MDA） were significantly lower than those in control group（P＜0.05）. Water-soluble β-glucan with concentration of 300 mg/L significantly increased the content of volatile compounds, especially linalool, phenylethanol, ethyl octanoate and ethyl decanoate with floral and fruity. These compounds were positively correlated with the activities of ATPase and SOD as well as the content of GSH in S. cerevisiae cells. To sum up, water-soluble β-glucan with concentration of 300 mg/L can significantly enhance the antioxidant capacity of S. cerevisiae Aroma White strain cells, remarkably increase the contents of esters and higher alcohols in simulated wine samples, and it had the application potential to improve the fermented aroma of the wines.