Abstract:Longyan grape， a neutral grape variety， is unique in China. To enhance the aroma quality of Longyan grape wine and explore local characteristics， the indigenous active dry yeast （Sacchromyces cerevisiae）ZL22 from the Shacheng Longyan grape was utilized for the first time. The study assessed the fermentation performance of ZL22 and traditional indigenous yeast broth culture in both small and pilot scales and explored dry and semi-sweet Longyan grape wine types′ suitability. It was found that indigenous active dry yeast ZL22 had a high viable count， strong fermentation activity， and stable fermentation performance indigenous active dry yeast ZL22 exhibited superior performance in aroma production than the indigenous yeast broth culture. Total esters content in dry and semi-sweet Longyan grape wines was 12% and 5% higher than that of the indigenous yeast broth culture， respectively. Indigenous active dry yeast ZL22 stably improved the fruity and floral characteristics of Longyan grape wine， enhancing the wine′s aroma to a relatively ideal degree. In comparison to semisweet wine fermentation， indigenous active dry yeast ZL22 seemed to be more appropriate for enhancing the aroma quality of dry Longyan grape wines.