Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes. •Typical aromas and their formations of 12 fruit wines were summarized.•Aroma-enhancement can be controlled by fermentation and other brewing techniques in fruit wines.•Metabolize and regulation explained the variations of aroma in fruit wines.•Selecting of aroma-enhanced strains was critical to enhance the aroma of fruit wines.•The mechanism of microbial metabolic enzymes promoting aroma release were revealed.