The indigenous Saccharomyces cerevisiae (S. cerevisiae) serves as an essential tool for enhancing the sensory and aromatic profiles of fruit wines from specific regions. This study aims to investigate the effects of inoculating indigenous S. cerevisiae strains Sc1, Sc2, and a commercial strain Sy on the physicochemical properties, organic acids, sensory properties, and volatile compounds of Guichang kiwi wines (Sc1 wine, Sc2 wine, Sy wine) compared to unfermented kiwi juice. Compared to Sy wine, the ethanol concentration in Sc1 and Sc2 wines significantly increased, while the total organic acids content decreased, and the sensory properties of alcohol, fruity, and typicality were notably enhanced. Sc1 wine demonstrated the least reduction in vitamin C (V