研究显示非酿酒酵母在果酒发酵前期可产生更多的香气成分，有助于果酒风味的提高。为获得适合枸杞果酒发酵的非酿酒酵母，从枸杞果园土壤、枸杞鲜果及枸杞果自然发酵液中分离出酵母82株。经香气初步筛选及耐受性研究，确定3株各方面性能良好。经26S rDNA序列分析，确定GF-60和GF-80为葡萄汁有孢汉逊酵母（Hanseniaspora uvarum），GB-1为戴尔有孢圆酵母（Torulaspora delbrueckii）。将GF-60与商用酿酒酵母以3:1比例进行混合发酵枸杞果酒，经GC-MS测定分析，结果显示与酿酒酵母单独发酵相比，混种发酵含有更多种类的香气成分。

Studies have shown that non Saccharomyces can produce more aroma components at the pre- fermentation stage of fruit wine, which contributes to the improvement of wine flavor. In order to obtain the non- Saccharomyces suitable for wolfberry wine, 82 strains of yeast were isolated from wolfberry orchard soil, fresh fruit of wolfberry and naturally fermented wolfberry liquid. 3 strains were showed good performance in aroma and tolerance aspects through preliminary screening and tolerance study. By the analysis of 26S rDNA sequence, GF-60 and GF-85were identified as Hanseniaspora uvarum, GB-1 was identified as Torulaspora delbrueckii. Through GC-MS analysis, the wolfberry wine fermented by GF-60 and commercial yeast (ratio 3:1) produced more kinds of  aroma components than which was fermented only by commercial yeast.