Abstract:Wild S.cerevisiae from Shangri-La wine-producing region was isolated and identified.Ninety-eight yeasts were identified as S.cerevisiae and their resistance and fermentation characteristics were evaluated.Firstly，sixteen strains of S.cerevisiae were selected from 98 strains by Durham tube method with early start，fast fermentation speed and good aroma production.Then the resistance of the 16 strains of S.cerevisiae was evaluated by resistance to sugar，alcohol resistance，sodium chloride resistance and high temperature resistance.Five strains of S.cerevisiae，such as DW4-3，DS3-8，DS2-5，DS3-6 and JP2-3，were selected to be able to tolerate 500 g/L glucose，120 g/L sodium chloride，14%vol alcohol and 55℃high temperature，and the next step of simulated alcohol fermentation and brewing test was carried out.Finally，the physical and chemical properties of wine fermented by different strains were comprehensively analyzed.The dry red wine produced by strain DS2-5 was detected to meet the national standards of dry red wine in terms of total sugar，alcohol and total acid，and it was also detected to be outstanding in terms of dry extract，total phenol and tannin content.The content of dry extract and total phenol of the dry red wine made by strain DS2-5 was higher than that of commercial yeast F15，and there was no significant difference in hue between the wine fermented by strain DS2-5 and F15.