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Co-fermentation of selected non-<i>Saccharomyces</i> yeast strain with <i>Saccharomyces cerevisiae</i> is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-<i>Saccharomyces</i> yeast strains (<i>Hanseniaspora opuntiae</i>, <i>Hanseniaspora uvarum</i> and <i>Torulaspora delbrueckii</i>) and <i>S. cerevisiae</i> on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of <i>S. cerevisiae</i> fermentation, co-fermentations produced high sensory qualities, and <i>S. cerevisiae</i>/<i>H. opuntiae</i> co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of <i>S. cerevisiae</i> fermentation. Therefore, co-fermentations of the non-<i>Saccharomyces</i> yeast strains and <i>S. cerevisiae</i> could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-<i>Saccharomyces</i> yeast strains for fruit wine fermentation.