Saccharomyces cerevisiae is the core element that determines the fermentation and quality of fruit wine. In this study, more than 400 potential S. cerevisiae strains suitable for the fermentation of yellow peach wine were screened from laboratory stock and spontaneous fermentation broth of yellow peach. According to the ability of initial fermentation in yellow peach juice with high sugar content, the potential of producing H2S and volatile acid, ethanol tolerance, and sulfur dioxide tolerance, ten preferred strains were selected. Using commercial S. cerevisiae D254 as the control, four preferred S. cerevisiae strains were finally obtained based on their physicochemical and sensory characteristics. Qualitative and quantitative research on the flavor components of yellow peach wines fermented by four selected strains were conducted using GC-MS, cluster analysis, principal component analysis and partial least square regression were used to distinguish yellow peach wines. The results showed that S. cerevisiae strains from the environment had obvious advantages in fermentation speed and raw material utilization. The yellow peach wine fermented by S. cerevisiae WT-21 had the highest concentration of volatile compounds. Compared with the control, the alcohol content increased by 73.1% and that of ester increased by 17.4%, with the highest score in fruity aroma. The yellow peach wine fermented by A-61 had the most numerous volatile compounds and scored the highest in overall aroma. The yellow peach wine fermented by S. cerevisiae A-2 and A-34 contained more floral-related volatile compounds than that fermented by other strains and had the highest scores in floral aroma and pleasure. To sum up, four S. cerevisiae strains screened in this study are of great value for practical application and provide an important reference for improving the quality of yellow peach wine.
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