Abstract: To investigate indigenous non-Saccharomyces yeast strains with high β-D-glucosidase activity and desirable fermentation characteristics, this study evaluated the enzymatic activity and environmental tolerance of non-Saccharomyces strains isolated from the eastern foothills of Helan Mountain. Selected strains were identified using molecular biological methods and combined with Saccharomyces cerevisiae to simulate grape juice fermentation. Microbial community dynamics were monitored during fermentation, and key oenological parameters, including sugar content, total acidity, pH, and alcohol degree, were analyzed. Aroma compounds were detected using gas chromatography-mass spectrometry (GC-MS), and data were further examined using cluster analysis (CA) and principal component analysis (PCA). It was found that four strains exhibiting high β-D-glucosidase activity and strong environmental resilience—RICNA-GM003, RICNA-GM005, RICNA-GM006, and RICNA-GM008—were identified as Hanseniaspora. Compared with pure S. cerevisiae fermentation, the use of Hanseniaspora significantly extended the fermentation cycle, improved sugar utilization, reduced alcohol levels, altered the aroma profile of the simulated wine, increased the concentrations of esters and ketones, and enhanced aroma intensity and complexity, especially in fruity and floral notes. Among the experimental groups, RICNA-GM003 combined with S. cerevisiae (RICNA-GM003+Sc) showed the longest fermentation duration, the strongest colonization ability, the most complex aroma profile, and the best overall fermentation performance. Indigenous Hanseniaspora yeasts demonstrated great potential for enhancing wine aroma complexity through mixed-culture fermentation. This study provides a foundation for developing local yeast resources and promotes wine style diversification and quality improvement.