Dicarboxylic acids are widely used in fine chemical and food industries as well as the monomer for polymerisation of high molecular material. Given the problems of environmental contamination and sustainable development faced by traditional production of dicarboxylic acids based on petrol, new approaches such as bio-based production of dicarboxylic acids drew more attentions. The yeast, Saccharomyces cerevisiae, was regarded as an ideal organism for bio-based production of dicarboxylic acids with high tolerance to acidic and hyperosmotic environments, robust growth using a broad range of substrates, great convenience for genetic manipulation, stable inheritance via sub-cultivation, and food compatibility. In this review, the production of major dicarboxylates via S. cerevisiae was concluded and the challenges and opportunities facing were discussed. Key Points center dot Summary of current production of major dicarboxylic acids by Saccharomyces cerevisiae. center dot Discussion of influence factors on four-carbon dicarboxylic acids production by Saccharomyces cerevisiae. center dot Outlook of potential production of five- and six-carbon dicarboxylic acids by Saccharomyces cerevisiae.