Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

► Different strains exhibited diverse volatile and polyphenol profiles in cherry wines. ► RA17 and GRE wines had more esters and acids; D254 wine contained more alcohols. ► BM4×4 and D21 extracted most phenolics; RA17 and GRE had similar polyphenol profiles. ► RC212 and D254 cherry wines were characterised by the abundance of anthocyanins. ► Each two strains performed similarly: (1) RA17, GRE; (2) RC212, D254; (3) BM4×4, D21.