Abstract:To discuss the quality difference between strawberry wines fermented by different commercial yeasts， strawberry wine and juice fermented by X16， X5， and red fruit flavor yeast were studied. The optimum yeast for strawberry wine fermentation was obtained by detecting the basic physical and chemical indexes and volatile flavor compounds of strawberry wine and juice. It was found that the strawberry wine fermented by X16 yeast， with low residual sugar and high alcohol content， had good quality. A total of 110 aroma components were detected in three kinds of strawberry wines and strawberry juices. The aroma components of strawberry wine fermented by X16 yeast were abundant. The aroma of red fruit was in the same quadrant as that of X5 yeast by principal component analysis. According to the results of sensory evaluation， strawberry wine fermented by X5 and red fruit yeast had a weak aroma and rough taste， while the one fermented by X16 had a strong aroma， strong structure， and high sensory score. In conclusion， X16 yeast was more suitable for strawberry wine fermentation.