Abstract:To analyze the oenological properties of two strains of Saccharomyces cerevisiae （S. cerevisiae H9 and S. cerevisiae H18）isolated from Prunus salicina Lindl. cv 'Kongxinli'，growth curves and tolerances of the strains to brewing environment were determined with commercial S. cerevisiae X16 as control，and the β-glucosidase and hydrogen sulfide production ability were also determined. Moreover，the fruit wines were produced using these two S. cerevisiae strains，and the basic physiochemical parameters and volatile aroma profile were detected to further evaluate theirs fermentation properties. The results showed that the growth performance of S.cerevisiae H9 and S. cerevisiae H18 were better than that of X16，and the sugar metabolic performance，tolerance to brewing environment，and β-glucosidase production，and hydrogen sulfide production were similar to those of X16. S. cerevisiae. H18 was able to increase the types of esters and aldoketones，increasing the content of alcohol compounds in the fermented fruit wine. However，S. cerevisiae H9 enriched the kinds of other compounds and increased the content of esters and other compounds. Therefore，S. cerevisiae H9 and S. cerevisiae H18 had the potential to ferment P. salicina Lindl. cv 'Kongxinli' fruit wine.