In　recent　years,　potential　probiotic　strains　have　been　increasingly　applied　to　food　to　promote　consumer　health　or　improve　the　nutrition　of　products.　In　current　study,　a　potential　probiotic　Saccharomyces　cerevisiae　strain　BR14　was　applied　for　the　development　of　functional　Huangjiu.　The　strain　significantly　increased　the　ethanol　content　in　final　wine,　as　well　as　the　total　acidity,　especially　acetic　acid　and　lactic　acid.　As　an　accessory　starter,　BR14　promoted　the　formation　of　total　volatile　flavor　compounds,　particularly　in　1-propanol,　3-methyl-1-butanol　and　phenethyl　alcohol.　Meanwhile,　it　reduced　the　formation　of　2-Methyl-1-propanol　by　54.65%.　Regarding　nutrients　and　functionality　of　final　Chinese　rice　wine,　S.　cerevisiae　BR14　exhibited　excellent　capacity　in　the　improvement　of　glutamic　acid,　ornithine　and　antiradical　activity　for　wine　production.　Content　of　urea,　which　determined　the　formation　of　ethyl　carbamate,　considerably　decreased　by　the　co-fermentation　of　BR14.　Moreover,　polysaccharide　of　Huangjiu　fermented　by　BR14　stimulated　the　proliferation　of　macrophages　RAW264.7,　and　reduced　anti-inflammatory　response.　Based　on　sensory　evaluation,　BR14　wine　was　highly　assessed　for　its　intensive　levels　in　alcohol-aroma　and　full　body.　This　study　verified　the　biofunctions　of　BR14,　indicating　the　possibility　to　apply　potential　probiotic　yeasts　in　food　applications.