16 wine yeast strains preserved in the Lab were used as test strains. Preliminary screening was carried out through simulating alcohol fermentation and 5 strains with good fermenting power or good aroma-producing capability were obtained. Other 2 commercial strains were used as contrast strains. Their resistance to NaC1, SO2, alcoholicity, pH, temperature, and high sugar were measured by Durham tube method. The re- sults showed that all the strains could ferment and produce gas when the concentration range of SO2 was from 200.0 mg/L to 600.0 mg/L and glu- cose concentration was from 400 g/L to 600 g/L, and they grew well at pH from 1.5 to 13.0. Among them, five strains could tolerate 100 g/L NaC1 and 22 % alcohol at the most, and two strains could tolerate high temperature up to 70 ℃ .Wine-making results showed that strain Y-6 produced alcohol in higher degree and total acids and volatile acids in lower degree than other two commercial yeast strains, besides, it could enhance stronger aroma in wine and make wine taste more harmonious. Accordingly, it was suitable for grape wine production in practice.%以实验室保藏的16株葡萄酒酵母为供试菌株,通过模拟酒精发酵初筛获得发酵力强、产酒度高或产香好的酵母5株。以2株商品酵母为对照,采用杜氏管发酵法研究其对NaCl、SO2、酒精、酸碱、温度和高糖的耐受性。结果表明,所有菌株在SO2200～600 mg/L、葡萄糖400～600 g/L浓度范围内都能发酵产气,且在pH1.5～13.0范围内可生长,其中有5株最高耐NaCl为100 g/L以及22%vol的乙醇、2株耐温最高达70℃。葡萄酒酿造结果显示,菌株Y-6发酵酒度高于2个商品酵母,总酸和挥发酸低,且其发酵葡萄酒具有浓郁的果香且香气持久、口感协调,有望应用于特色葡萄酒生产中。
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