The object of this research tried to select suitable yeast for pueraria wine fermention in order to promote the development of the pueraria wine industry. The physical and chemical indexes， functional components， antioxidant activity and aroma components of the pueraria wines fermented by four yeasts were investigated by HPLC， Uv spectrophotometry and GC-MS through the contrast experiments. The result showed that different yeast did not change the content of Puerarin， Daidzein， Daidzin， Genistin and Genistein， but had obvious effect on total flavonoids （46.85~51.60 mg Rutin/100 mL） and polyphenols content（63.31~69.53 mg GAE/mL） in aging pueraria wines. Compared with the other wines， the pueraria wines fermented by four yeasts showed strong antioxidant activity in vitro. The components and content of aroma of the pueraria wines fermented by different yeasts have obvious diversity. Furthermore， different yeasts had significant impacts on the species and contribution of key aroma compounds， the modified aroma compounds and the potential aroma compounds. Compared with the other three kinds of yeasts， the wine fermented by K1M yeast gave off strong the fragrance of puerarin and possessed harmonious sourness and sweetness， exquisite and mellow taste. Moreover， the total flavonoids and polyphenols content， antioxidant activity and sensory score of the wine fermented by K1M yeast were much higher than the other three yeasts. Therefore， the K1M yeast selected from four yeasts was the suitable brewing yeast for the fermentation of pueraria wine.