Abstract: Nine types of commercial brewing yeast commonly used in industrial production from different manufacturers were used in the fermentation of Cerasus humilis wine. The contents of alcohol, methanol and higher alcohols, flavonoids and polyphenols, amino acids and aroma components of Cerasus humilis wine fermented by different kinds of yeast were compared and analyzed.) The results showed that the alcohol content, methanol, and higher alcohols of Cerasus humilis wine fermented by RV002 yeast were the lowest. The methanol content in the Cerasus humilis wine fermented by Spark yeast was the highest, at 173.07 mg/L. The sample fermented by S377 yeast had the highest content of higher alcohols, which was 323.97 mg/L. The polyphenol content in the SIHA yeast fermented sample was the lowest, at 50.69 mg/L, while the polyphenol content in the ICV yeast fermented sample was the highest, at 86.45 mg/L. The flavonoid content in the Cerasus humilis wine sample fermented by BV818 yeast was the lowest, at 22.08 mg/L. Compared with the unfermented Cerasus humilis juice, the total amino acid content of the wine fermented by different yeast strains decreased significantly, and the amino acid content of the wine fermented by BV818 yeast decreased the least. The total amino acid content of Cerasus humilis wine fermented by different yeast strains showed a significant decrease compared to unfermented Cerasus humilis juice, with the least decrease observed in the amino acid content of Cerasus humilis wine fermented by BV818 yeast. Except for SIHA yeast, there is relatively little difference in the aroma components of Cerasus humilis wine fermented by the other 8 yeast strains. Overall, the amino acid content and sensory score of the Cerasus humilis wine fermented by BV818 yeast are the highest, and the methanol and higher alcohol content do not exceed the standard, making it suitable for the fermentation of Cerasus humilis wine.