The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non- Saccharomyces  yeasts have high stress tolerance and significantly affect the taste and quality of products in process. Although many researchers have focused on the influence of acid stress, the mechanism of non- Saccharomyces  yeasts to tolerant stress remains unclear in microbiota. To bridge the gap, we constructed in situ and in vitro studies to explore the reduction pathway of acetic acid in non- Saccharomyces  yeasts. In this study, we found  Schizosaccharomyces pombe  has special capacities to resist 10 g/L acetic acid in laboratory cultures and decrease the average concentration of acetic acid from 9.62 to 6.55 g/kg fermented grains in Chinese Maotai-flavor liquor ( Baijiu ) production. Moreover,  Schi. pombe  promoted metabolic level of mevalonate pathway (high expressions of gene  ACCAT1 ,  HMGCS1,  and  HMGCR1 ) to degrade a high concentration of acetic acid. Meanwhile,  Schi. pombe  also improved the concentration of mevalonic acid that is the precursor of terpenes to enhance the taste and quality of  Baijiu . Overall, the synchronicity of reduction and generation in  Schi. pombe  advances the current knowledge to guide more suitable strategies for mechanism studies of non- Saccharomyces  yeasts in fermented industries of alcoholic beverages.