Four different types of yeast polysaccharides were selected and added to dry red wine for aging. Aroma components and anthocyanin in aged wine were determined by headspace GC-MS and HPLC to determine the optimum polysaccharide for dry red wine aging. The experimental results show that: four types of polysaccharide had no significant effects on contents of anthocyanin in dry red wine. However, aroma components contents and species were significantly increased, and the contribution of polysaccharide on aroma is mixed. The No. 3 yeast polysaccharides can significantly increase the aroma complexity of dry red wine.