Acetic acid, a major byproduct of Saccharomyces cerevisiae alcoholic fermentation, hinder fermentation efficiency and wine quality. This study improved wine yeast strains through ARTP mutagenesis, resulting in mutant DC-3 with enhanced fermentation performance and reduced acetic acid production. Analysis of DC-3 showed improved oenological properties, including a 25.84 % decrease in acetic acid production compared to wild-type strain RV002 in synthetic grape juice. The study identified a regulatory mechanism in DC-3 that reduces acetate production by suppressing pyruvate decarboxylase, enhancing alcohol dehydrogenase, and inhibiting acetaldehyde dehydrogenase activities, while redirecting metabolism towards glycerol biosynthesis. Transcriptomic analysis confirmed this metabolic shift. DC-3 consistently produced lower acetic acid levels and exhibited a unique volatile profile with higher alcohols and lower esters, specifically reducing acetate esters compared to RV002 in Cabernet Sauvignon wine. This study introduces a novel approach to breeding low-acetate-producing S. cerevisiae strains in Cabernet Sauvignon wine fermentation using ARTP mutagenesis. It lays the groundwork for enhancing wine fermentation processes.