Abstract:The yeasts， previously selected for their ability to bear the low temperature and high sugar form the Beibinghong grape peel and soil of the Yalu River basin， were analyzed the trait of the basic morphological characteristics， physiological characteristics and fermentation characteristics. The results manifested that the sugar tolerance of B④ was better than LB， and B④ performs best at 10 ℃-12 ℃， in the conditions of 500 g/L sugar and pH 3.0-4.0，and the affection is relatively smaller by the alcohol and SO2. The data of alcohol and residual sugar was 13.5 %vol and 130 g/L when the fermentation was stopped， which conducted in the grape must（360 g/L sugar）. The sensory coordination， full-bodied flavor and aroma are the evaluations of the wine by the wine experts. B④ were identified as the most suitable yeast strains for the production of ice wine.