Abstract: Using kiwifruit as raw material, the dominant yeast for fermenting wild kiwifruit wine was identified. The wines were fermented by obtained Saccharomyces cerevisiae (S. cerevisiae) A12-2 and BL20 and two commercial yeasts, respectively. Their experimental conditions and processes were the same. The product characteristics of wild kiwifruit wines fermented by S. cerevisiae A12-2 and BL20 were analyzed by the physicochemical properties, including total acid, alcohol content, V_C, volatile aroma components and sensory evaluation scores, during pre- and post-fermentation. The results showed that compared with the commercial yeasts, the fermentation abilities of S. cerevisiae A12-2 and BL20 were better, especially the kiwifruit wine fermented by BL20 with the most content of V_C and the best flavor. Its contents of total acid, soluble solid, V_C, pH, alcohol were 18.16 g/L, 8.5°Brix, 95.4 g/L, 3.72, 13.7%vol, respectively. The contents of ethyl hexanoate, ethyl butyrate, butyl acetate, ethyl lactate and hexanol were 1.80, 28.5, 0.25, 2.00 and 1.66 mg/L, respectively. The score of sensory evaluation was 86. It was preliminarily indicted that S. cerevisiae BL20 from wild kiwifruit is more suitable for fermenting kiwifruit wine.