In order to explore the influence of different yeasts on the aromatic profile of Lycopus lucidus Turcz. var. hirtus Regel fermented wine (LFW), a self-screened Saccharomyces cerevisiae DY9 strain and a commercial Angel SY strain were selected. High-performance liquid chromatography and gas chromatography-mass spectrometry methods were employed to determine the composition and concentration of organic acids, amino acids, and volatile aroma components in LFW. The results showed that six kinds of organic acids were detected in both LFW, with the total organic acid content in DY9-fermented LFW being 1.126 g/L higher than that in SY-fermented LFW. A total of 16 amino acids were detected in the LFW, among which proline and threonine were the primary amino acids, contributing a sweet taste. A total of 44 aroma substances were identified in both types of LFW, with DY9-fermented LFW exhibiting the most diverse aroma profile containing 37 species, and the two types shared 25 common aroma components. The partial least squares-discriminant analysis method was effective in distinguishing the LFW produced by different yeasts, and nine differential volatile substances were screened out with variable importance in projection values greater than 1. Overall, the LFW brewed with DY9 yeast has a richer aromatic profile. This study provides a theoretical basis for future research on the aromatic profile of LFW.