Abstract: By using natural fermentation sediment from wild cherries in Sichuan's Siguniang Mountain as the isolation source, a high-yield β-glucosidase strain YT-35, with an enzyme activity of 28.9 U/L, was screened. Morphological and 18S rRNA gene sequence analysis identified strain YT-35 as Hanseniaspora uvarum. Growth curve analysis indicates that YT-35's growth trend is similar to that of Saccharomyces cerevisiae.This exhibits good tolerance to certain concentrations of acid, alcohol, sugar, and SO₂, and makes it suitable for brewing fruit juice fermented beverages. Further studies employed H. uvarum YT-35 and Saccharomyces cerevisiae SC-125 to ferment wild cherry juice by using single-strain, simultaneous, and sequential inoculation methods. Analysis of the changes in organic acid content during fermentation reveals that the sequential inoculation increases the levels of succinic acid and citric acid to 327.70 mg/L and 292.70 mg/L, respectively. The detection and analysis of the fermented beverages odor by electronic nose show that the sequential inoculation method could greatly improve the beverage odor. In summary, H. uvarum YT-35 can be considered a promising non-Saccharomyces yeast strain for the production of high-quality wild cherry fermentation beverage.