The effects of different Saccharomyces cerevisiae (CEC01, EC1118, and Str) on the quality of Chardonnay grape wine were studied. After picking, sorting, destemming, pressing, composition adjustment, standing still, yeast activation (CEC01, EC1118, and Str), alcohol fermentation, separation and pouring, clarification, and closed storage, chardonnay grape wine was brewed by a traditional brewing technology, a sensory evaluation was performed, and the routine physical and chemical indexes and aroma substances were detected and analyzed. The results showed that the total sensory quality score of wine produced by Saccharomyces cerevisiae CEC01 was 82.00, which was higher than those of Saccharomyces cerevisiae EC1118 and Str. This indicates that the sensory quality of wine brewed by CEC01 was better. The residual sugar of chardonnay dry white wine brewed by Saccharomyces cerevisiae CEC01 was 1.50 g/L, which was lower than those of Saccharomyces cerevisiae EC1118 and Str. The alcohol strength was 12.90% vol, which was higher than those of Saccharomyces cerevisiae EC1118 and Str. During the Saccharomyces cerevisiae CEC01 fermentation process, the average total acid and average total phenol contents decreased, which indicates that the yeast played an important role in acid reduction. The relative content of alcohol aroma substances in wine produced by Saccharomyces cerevisiae CEC01 was 62.83%, the relative content of acid aroma substances was 1.45%, and the relative content of ester aroma substances was 35.68%. The relative contents of alcohol aroma substances in wine brewed by Saccharomyces cerevisiae CEC01 and Str were 75.48% and 78.62%, the relative contents of acid aroma substances were 2.33% and 1.58%, and the relative contents of ester aroma substances were 22.17% and 19.73%, respectively. Our results demonstrate that the sensory quality of wine brewed by Saccharomyces cerevisiae CEC01 was the best of the different yeast strains that were evaluated in this study.