Abstract:With Cabernet Sauvignon wine as the research object， the physical and chemical indicators such as sugar， alcohol， acid， and sulfur dioxide in the wine made by wild and commercial yeasts were analyzed. The results showed that compared with wild yeasts， the three commercial yeasts had a stronger sugar conversion ability and a faster malic acid conversion ability， as well as a higher alcohol yield. The wine made by commercial yeasts contained higher glycerol content， lower sulfur dioxide content， and lower volatile acid content.Therefore， different yeasts have different effects and influences on the quality indicators during wine brewing.