Abstract: 【Objective】 In order to screen suitable fermentation strains of Saccharomyces cerevisiae for Xinjiang peach fruit wine. 【Methods】 Xinjiang peaches were used as raw materials, and seven strains of commercial yeasts were selected to ferment the fruit wine. And then, the physicochemical indicators, antioxidant substance content, DPPH, and superoxide anion scavenging rates were measured. During the process, Principal Component Analysis (PCA) was employed for analysis and comprehensive evaluation. Additionally, sensory flavor evaluation was conducted using the fuzzy comprehensive evaluation method. 【Results】 Significant differences were observed in the physicochemical properties and sensory characteristics of Xinjiang peach fruit wines prepared using different commercial yeasts. The total acid content of the fruit wine fermented by the SB yeast was the lowest at 4.8 g/L, while that of the PE yeast was the highest at 7.5 g/L. The total polyphenol content of the fruit wine made with the RW yeast was the lowest at 143.4 mg/L, whereas that of EC yeast was the highest at 214.7 mg/L. The cumulative contribution rate of the three principal components reached 80.904%, which adequately reflected the overall quality of the fruit wines, with the highest ranking achieved by the wine fermented using SB yeast.The wine sample fermented by the SB yeast had the highest score of 85.1, while the sample with yeast BV818 had the lowest score of 68.9. 【Conclusion】 SB yeast is more suitable for the production of Xinjiang peach wine, as the wine it produces has the best quality and flavor.