Abstract: Mixed fermentation of enzyme-producing yeast and Saccharomyces cerevisiae is an effective way to improve the quality and aroma of wine. In this study, yeasts in soil samples from four vineyards in the Changli region were screened and isolated. The diversity of enzyme-producing yeasts in the Changli area were analyzed using lysine medium, WL medium, and screening mediums. The results demonstrated that there were abundant enzyme-producing yeasts in the Changli area. Approximately 50% of the enzyme-producing yeasts produced two or more enzymes simultaneously. The analysis of environmental tolerance to wine brewing showed that three strains (GY1 S.cerevisiae, M9 Torulaspora delbrueckii, and J24 Pichia membranaefaciens) had high sugar tolerance and were suitable for brewing high sugar and low alcohol fruit wines. Strain GY13(Zygosaccharomyces bailii) and strain M9 had high alcohol tolerance, and their activity was high when the alcohol content was 15.000%. Strains J24 and GY1 had high acid tolerance and activity at pH 2.5. Seven strains had high activity at 15 ℃. Comprehensive analysis demonstrated that strain M9 produced β-glucosidase, pectinase and cellulase simultaneously. It had poor acid tolerance but high sugar and alcohol tolerance, as well as low-temperature tolerance. Based on the above results and literature reports, the M9 strain is likely to have a significant application potential for the production of high sugar and low alcohol fruit wines. The above-mentioned enzyme-producing yeasts had different tolerances and may have specific brewing significance for different types of brewing technologies. However, additional brewing studies need to be performed to validate our findings.
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