The aim of this study was toevaluate the effect of fermentation conditions on the cumulative esterase activity of Oenococcus oeni(O.oeni) autochthonous strains in Hexi Corridor region, and influences in the aromaticesters of Chardonnay dry white wine during the malolactic fermentation(MLF). Two O.oeni autochthonousstrains GF-2, ZX-1 were identified and preserved by Gansu Key LabViticulture and Enology and one commercial strain VP41 were used to test strains. The esterase activity of different carbon chain length substrates (C2, C4, C6) were detected in the simulated wine during MLF process.To analyze and compare the effects and characteristics of different fermentation conditions (initial pH value, ethanol concentration, SO2addition and fermentation temperature) on the production of esterase by the O.oenistrains. The modification effect of the tested strains on the aroma quality of Chardonnay dry white wine was studied by microvinification experiment. The esterase activities of O.oeni autochthonousstrains were significantly higher than that of commercial strainVP41under different pH values, and the maximum esterase activity of ZX-1 was about 63.42% higher than that of VP41. When the concentration of ethanol was 8%, all the tested strains produced the maximum esterase activity, and theO.oeni autochthonous strain hadstronger esterase producing ability. Underthedifferent SO2additions, the cumulative esterase activities of two O.oeni autochthonous strains were significantly higher than that of VP41 (P<0.05), and the esterase activity of GF-2 was significantly higher than that of strain VP41 at 18 ℃ and 22 ℃ (P<0.05) .Results of compound fermentation showed that the total esterase activity originatedfrom ZX-1 was the highest, followed by GF-2and VP41.Although the major and secondary factors affecting the esterase activity of each strain were different, the optimum conditions for esterase production of all tested strains were ethanol concentration 12%, pH 3.6, SO2addition 30 mg/L and fermentation temperature 22 ℃. The highest esterase activity of ZX-1 was 620.973 mU/mL,which indicatedthat ZX-1 had strong adaptability towine habitat.The analysis of microvinification of chardonnay dry white wine showed that six esters (amyl acetate, heptyl acetate, ethyl 3-hydroxybutyrate, ethyl myristate, ethyl trans-2-hexenoate and ethyl trans-4-decenoate) were identifiedin the wine samples after MLF, and two aromaticesters (isoamyl lactate and octylformate) were onlydetected in the wine samples fermented by O.oeni autochthonous strains. Compared with commercial strain VP41, thewines fermented by autochthonousstrains GF-2 and ZX-1 have rich variety aroma and good fragrancepersistence. Both O.oeni autochthonous and commercial strains can successfully complete MLF, especially ZX-1 has strong esterase production capability and is significantly affected by fermentation conditions, which can effectively improve the content of fruit and floral aroma compoundsin Chardonnay dry white wine, significantly enhance the regional microbial terroir characteristics of wines. The O.oeni autochthonous strain ZX-1 is more suitable to be used as MLF starter of dry white wine in Hexi Corridor of Gansu Province.