This study aimed to enhance the quality of pineapple pomace wine and achieve high-value utilization of agricultural byproducts. Through plate separation combined with morphological identification for strain isolation and purification， a stepwise screening strategy integrating sensory evaluation with electronic nose analysis for preliminary screening and tolerance assays for secondary screening was implemented. A superior strain (No.50) with both exceptional environmental tolerance and aroma-producing properties was successfully isolated. This strain exhibited robust growth under extreme conditions (glucose 350 g/L， SO₂ 300 mg/L， pH 2.0， ethanol 9%). Molecular identification via ITS sequencing confirmed it as Saccharomyces cerevisiae， designated as Saccharomyces cerevisiae FOSU-QQT. Comparative fermentation experiments demonstrated that pineapple pomace wine inoculated with FOSU-QQT showed a 27.07% increase in total ester content compared to natural fermentation， with significant enrichment in characteristic aroma compounds including ethyl octanoate， ethyl decanoate， ethyl hexanoate， isoamyl acetate， and ethyl laurate (P＜0.05). The study verifies that this strain effectively enhances the aromatic profile of fruit wines， providing a theoretical foundation for developing novel aroma-enhancing fermentation agents. These findings offer practical implications for the resource utilization of agricultural processing byproducts.

pineapple peel residue  /  fruit wine  /  fragrant yeast  /  isolation and screening  /  aroma components