Abstract:To obtain specialized yeasts suitable for fermentation of Fengyang ′Kyoho′ grape wine，the yeasts from the plum，grape，and pomegranate peels were enriched by the yeast extract peptone dextrose（YPD） medium，diluted into serial concentrations，and coated on five separation media. The colonies were purified several times，and high activity yeasts were screened by means of the triphenyltetrazolium chlorid（TTC） chromogenic method and Duchenne tubular fermentation. The fermentation performance of ′Kyoho′ grape wine was analyzed，and excellent yeasts were identified by molecular technology. Results showed that yeasts from different peels required different isolation media，and a total of 60 strains with fast fermentation speed and strong flavor were selected. The 11 yeast strains were selected to inoculate into the ′Kyoho′ grape juice and obtain pale red grape wine，using commercial yeasts RW and SY as controls. The 12 physicochemical indicators of 11 wines were generally good. Except for Y11，the suppleness indexes （IS） of the other 10 wines were over 6 and higher than the two controls. In particular，the IS of wines fermented by Y4，Y7，and Y10 strains was more than 10，indicating these strains could be used as excellent choices for fermenting rose wine from Fengyang ′Kyoho′grapes. After internal transcribed spacer （ITS） sequence comparison，results of the phylogenetic tree showed that Y4 and Y10 were 100% and 99.84% homologous to Debaryomyces hansenii，respectively，and Y7 was 99.59% homologous to Hanseniaspora uvarum.