Abstract:This paper aimed to screen suitable yeast for fermenting Lonicera edulis fruit juice.To be specific，the fermentation properties of yeast strains LA-DE，LA-EC，and LA-FR were evaluated based on the growth curve，tannase activity and ester production，as well as the colority，physicochemical indexes and sensory score of the fermented fruit juice.The aroma components of the three strains-fermented L.edulis fruit juice were identified by headspace-solid phase microextraction-gas chromatography/mass spectrometry （SPME-GC/MS）.The results showed that LA-DE had the highest activity and was the first to enter the stationary phase（the longest among the three）.Moreover，it demonstrated the highest tannase activity and ester production and the color and luster of the fermented fruit juice were stable.The sensory score of the fruit juice fermented by the three strains was in the order of LA-FR