A Pichia sp.yeast strain isolated from the strong-flavored liquor brewing workshop was studied for its fermentative characteristics associated with liquor producing.This strain could survive in pH 3.5,13% alcohol,or 39℃,and produce 2.7% alcohol when cultured for 32 h in YPD medium.Many compounds concern with flavor of liquor were detected by GC-MS.The relative contents of isoamyl alcohol and guaigcol were detected by 36.2% and 17.2%.This strain was identified as Pichia sp.and Pichia querolae probably through morphological characteristics and sequences of 26S rDNA and ITS comparison.The results indicated that this strain could adapt in Chinese distilled liquor brewing environment well,and has widespread application in technical innovations of the strong-flavored liquor industry,especially Maotai-flavor liquor and nongjiang-flavour liquor.