Abstract:Four Saccharomyces cerevisiae strains （SY，RW，VL2，and AC）were used to brew black plum wine.S.cerevisiae strains suitable for black plum wine fermentation were selected based on evaluations of physicochemical indices，flavor compounds，total phenolic contents，and 2，2-diphenyl-1-picrylhydrazyl free radical scavenging rate of black plum wine.According to the results，alcohol contents of black plum wine based on the four S.cerevisiae strains ranged between 4.90%vol and 5.45%vol，which were categorized as low-alcohol fruit wines.Total volatile acidity of black plum wine fermented with the four types of S.cerevisiae strains ranged between 0.57 g/L and 0.76 g/L，and the dry extract ranged between 44.56 g/L and 47.20 g/L，which were all consistent with the'General Technical Requirements for Fruit Wines'（QB/T5476—2020）.Gas chromatography/mass spectrometry results showed that volatile flavor compound numbers and contents were the highest（25 species and 56.34 mg/L，respectively）in black plum wine fermented with S.cerevisiae SY.Total phenolic content of black plum wine was 872.32 mg/L and DPPH free radical scavenging rate was 78.22%.In addition，sensory score of wine fermented with S.cerevisiae SY was the highest.