Okubo peach was used as raw material. 9 yeast strains were collected from its skin including HJ2-1, HJ2-2, HJ6-1, HJ6-2, HJ6-3, HJA-1, HJA-2, HJB-1 and HJC-1 by the method of plate coating. Through the study on the fermenting characteristics and wine-producing capability of the 9 strains and their effects on physiochemical indexes and sensory quality of peach wine, and the comparison of the 9 strains with high-active dry yeast BV818 from Angel Yeast Co. Ltd., yeast strain HJ2-1 was finally screened out. Alcohol content in peach wine produced by yeast strain HJ2-1 reached up to 13.4 ％vol, and the content of total acids, volatile acid, total sugar and dry extract were 4.1 g/L, 0.24 g/L, 1.75 g/L and 37.81 g/L, respectively. The produced wine was yellowish transparent with enjoyable peach smell and good taste and stability. Such strain was suitable for large-scale production of peach wine.
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