In order to clarify the effect of hydrogen sulfide (H2S) production on the sensory quality of dry red wine, three Saccharomyces cerevisiae strains with different production amount of H2S (low yield, middle yield and high yield) were respectively used in fermentation to produce Pinot Noir dry red wine.Then the contents of hydrogen sulfide and glutathione in wine samples were measured, and aroma components were qualitatively and quantitatively analyzed through headspace solid-phase micro-extraction and GC-MS.In the end, the sensory quality of wine samples was assessed by principal component analysis and sensory evaluation.The results showed that the production of H2S in base liquors of strain D10, Z01 and Vintage Red was significantly different.GSH production amount was inversely proportional to the amount of H2S.The contribution of D01 strain to the aroma was higher than that of the Z01 and Vintage Red strain.The base wine sensory evaluation from D01 strain was higher than the other two overall scores, and D01 strain improved taste, aroma complexity, color stability, and quality of wine.