Two yeast strains, N5 and N13, were selected from Kiwi natural fermented liquid with the method of Tetrazolium red (TTC) color reaction, gas producing primary screening, and fermentation secondary screening. Both of them had good brewing performance and high ability to produce ester. The first time distilled products of their fer- mentation broth had a pure and rich Kiwi aroma and alcohol degrees were 8.6 and 9.1 degrees respectively. They also had higher ability in ester producing than Angela S. cerevisiae. The content of butyric acid ethyl ester was 0. 122g/L in N5 yeast' s product and ethyl acetate was 0. 150g/L in N13 yeast' s product. After morphological and molecular biolo- gy identification, N5 and N13 strains both belonged to Hansenula.%通过2，3，5-三苯基氯化四氮唑（TTC）显色、产气初筛及发酵复筛方法在猕猴桃自然发酵液中筛选出了2株酿造性能良好，产酯能力较强的酵母N5和N13，其酿造出的猕猴桃白兰地一次蒸馏产物香气纯正，浓郁，无异味，一次蒸馏液乙醇体积分数分别为8．6％和9．1％，其中N5酵母酿造产物中丁酸乙酯的含量为0．122g／L，N13酵母酿造产物中乙酸乙酯的含量为0．150g／L，其产酯能力均明显提高。经过形态学及分子生物学鉴定，N5和N13菌株均属于汉逊酵母属。
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