Different　strains　play　crucial　roles　in　achieving　the　desired　diversification　of　Huangjiu　products.　Yarrowia　lipolytica　strains　with　high　(F4)　and　low　(167)　erythritol　production　abilities　were　used　as　adjunct　cultures　for　Huangjiu　fermentation.　Physicochemical　properties,　volatile　flavor　substances,　functional　properties,　metabolite　abundance,　microbial　community　dynamics　and　sensory　properties　of　Huangjiu　were　evaluated.　This　strain　promoted　carbohydrate　consumption.　The　total　content　of　free　amino　acids　in　167　wine　significantly　increased,　especially　with　respect　to　sweet　amino　acids.　Y.　lipolytica　promoted　the　production　of　alcohols　and　esters.　The　esters　in　F4　wine　increased　by　78.2　%,　especially　medium-chain　and　long-chain　fatty　acid　ethyl　esters,　while　the　alcohols　in　167　wine　increased　by　43.8　%,　especially　phenylethanol.　Based　on　non-targeted　metabolomic　analysis,　metabolites　related　to　amino　acid　metabolism　were　highly　enriched　in　the　two　groups　of　wines　supplemented　with　Y.　lipolytica　F4　is　primarily　involved　in　tryptophan　and　arachidonic　acid　metabolism　and　promotes　the　synthesis　of　amino　acids　and　their　derivatives.　The　167　wine　contained　beneficial　functional　metabolites　involved　in　amino　acid　and　carbohydrate　metabolism.　Y.　lipolytica　altered　the　abundance　of　dominant　bacterial　genera,　with　F4　increasing　Lactiplantibacillus　by　42.1　%　and　167　enhancing　Weissella　by　35.9　%.　Sensory　analysis　showed　that　Y.　lipolytica　167　wine　promoted　the　fruit　aroma　while　F4　highlighted　cereal　aroma　in　the　resulting　wine.　Therefore,　applying　Y.　lipolytica　strains　with　different　erythritol　synthesis　abilities　as　adjunct　culture　are　expected　to　produce　products　with　distinctive　flavor　or　functionality　for　rice　wine　or　other　similar　beverages.