该研究以商业酿酒酵母（Saccharomyces cerevisiae）F15为对照，通过测定产乙醇性能、产酯性能及絮凝特性从宁夏葡萄酒产区的土壤、葡萄中分离筛选优良酵母菌株，采用分子生物学技术对其进行菌种鉴定，并对其耐受性及其在葡萄汁中的发酵性能进行研究。结果表明，筛选得到两株优良酵母菌株，编号为J-1、J-3，经鉴定，均为酿酒酵母（Saccharomyces cerevisiae）。这2株菌株生长特性良好，均具有较好的耐受性，均可耐受pH值3.0、体积分数14%的乙醇，300 mg/L SO2，400 g/L葡萄糖，且菌株J-1的耐受性更好。菌株J-1的发酵速度与商业酿酒酵母F15相当；与商业酿酒酵母F15发酵酒样相比，酿酒酵母J-1发酵酒样中残糖含量较低（4.48 g/L），挥发性香气物质增加2种，且酯类物质含量较高，花香和果香比较浓郁，口感较好。综上，酿酒酵母J-1具有较好的酿造特性，在葡萄酒工业上具有一定的应用潜力。

Using commercial Saccharomyces cerevisiae F15 as the control, the superior yeast strains were isolated and screened from the soil and grapes of Ningxia wine region by determining ethanol production performance, ester production capacity and flocculation characteristic. The strains were identified by molecular biological technique, and the tolerance and fermentation performance in grape juice were studied. The results showed that two superior yeast strains, numbered J-1 and J-3, were screened and identified as S. cerevisiae. The two strains had good growth characteristics and tolerance, which could tolerant pH 3.0, ethanol volume fraction 14%, SO2 300 mg/L and glucose 400 g/L, and the tolerance of strain J-1 was better. The fermentation rate of the strain J-1 was similar to that of commercial S. cerevisiae F15. In comparison with the wine fermented by commercial S. cerevisiae F15, the wine fermented by strain J-1 had lower residual sugar content (4.48 g/L), two kinds of volatile aroma substances were increased, as well as the content of esters was higher. The wine fermented by strain J-1 had strong flower and fruit aroma and good taste. Therefore, the S. cerevisiae J-1 had good brewing characteristics and certain application potential in wine industry.