Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast widely distributed in winemaking environments. In recent years, it has attracted increasing attention for its influence on multiple key wine quality attributes, including aroma and color. This yeast exhibits several distinctive physiological traits, such as acid production, fructophily, cryotolerance, and high osmotic stress tolerance. It also possesses substantial intraspecific genetic diversity, and its modulatory effects on wine quality are markedly strain-specific. This review systematically summarizes the nomenclature history, fundamental physiological characteristics, and fermentation performance of S. bacillaris, along with recent advances in mixed-culture fermentations with S. cerevisiae. In addition, future research directions for S. bacillaris are discussed. This review aims to provide a theoretical basis for the screening and evaluation of indigenous S. bacillaris strains in China and to promote their industrial application in winemaking.