Abstract:To investigate the effect of different Saccharomyces cerevisiae strains on the flavor of bayberry wine，Dongkui bayberry fruit juice was fermented with D254 and 71B and the dynamic change of pH，total acid，reducing sugar，soluble solids，yeast numbers，and anthocyanin content in the wine fermentation was monitored.Finally，the aroma components of the wines were analysis by using chromatography-mass spectrometry.The results showed that the dynamic changes of pH，reducing sugar and soluble solid did not exhibite significant difference between two yeast strains during fermentation process.However，the content of total acid，anthocyanin content and yeast number of the wine fermentation with 71B was slightly higher than that of D254.There was a big difference in the aroma components of the wines obtained in the wine samples.Among the main aroma components of the yeast plum wine fermented by yeast D254 and yeast 71B，the alcohols were 71.64%and 72.49%，the esters were 10.34%and 16.22%，and the acids were 9.02%and 4.05%，respectively.Furthermore，the wine fermentation with 71B strain contained some special aroma substances，such as phenylethyl alcohol，ethyl hexadecanoate and ethyl caprate，which were absent in the wine fermentation with D254.Our data indicated that 71B strain was relatively more suitable for bayberry wine fermentation.