Abstract: The aim of this paper was to investigate the effects of single stain fermentation on coffee wine flavor. The gas chromatography-mass spectrometer (GC-MS) was utilized to analyze the coffee wine flavor compounds of stain fermentation, and electronic sensory (e- nose and e- tongue) and human sensory were utilized to evaluate the overall flavor effect of coffee wine. The study provided a theoretical reference for brewing highquality coffee flavor wine and selecting the optimum strain combination. The experimental results showed that the ethanol value of the yeast B and D brewed coffee wine was higher than the others, while the loss rate of the yeast C brewed coffee wine was slightly higher than the other three kinds of yeast. The GC-MS detected 26 compounds, including 15 esters, 7 alcohols, and 4 other compounds. The detected compounds were in addition to the acids, had a pleasant flavor. The alcohol compounds all were higher alcohols, mainly 3-methyl-1-butanol and phenylethyl alcohol. The peak area of yeast D was significantly higher than that of the other three kinds of yeast; the alcohol ester ratio was C(8.61)> A(4.17)> B(1.16)> D(1.05). Electronic sensory testing showed that the first principal component analysis contribution rate of electronic nose and electronic tongue was more than 98%, but most regions were overlapped and had the poor distinguish effect, indicating that the coffee wine brewed with the four kinds of Saccharomyces cerevisiaes had close flavor and taste. Human sensory distinguishing had the same result.