Abstract:Yeast is a crucial factor influencing the flavor and taste of alcoholic beverages during the brewing process. Yeast strains with fast initiation of fermentation and excellent fermentation performance were screened from 99 strains isolated from naturally fermented blueberries，apricots，cherries，barley sprouts，rose hips，and old dough. Durham′s tubes and the 2，3，5-triphenylte trazoliumchloride （TTC） method were used for primary screening，which yielded 21 strains. These strains were then subjected to sugar and alcohol tolerance tests，and 8 strains with high tolerance were selected. Subsequently，fermentation was conducted，and 4 elite strains（LM2，LM8，XZ1，and D26） were screened out. These strains were further evaluated based on the reducing sugar content，total acid content，and ethanol concentration in the fermentation broth. Ultimately，the strain D26 was identified as the most promising. Through 18S rDNA sequencing，D26 was identified as Saccharomyces cerevisiae. The fermentation broth of D26 had 11.89 mg/mL of reducing sugars，0.67 mg/mL of total acids，and an ethanol concentration of 12.8% vol.