Two yeast strains,N5 and N13,were selected from Kiwi natural fermented liquid with the method of Tetrazolium red(TTC) color reaction,gas producing primary screening,and fermentation secondary screening.Both of them had good brewing performance and high ability to produce ester.The first time distilled products of their fermentation broth had a pure and rich Kiwi aroma and alcohol degrees were 8.6 and 9.1 degrees respectively.They also had higher ability in ester producing than Angela S.cerevisiae.The content of butyric acid ethyl ester was 0.122g/L in N5 yeast's product and ethyl acetate was 0.150g/L in N13 yeast's product.After morphological and molecular biology identification,N5 and N13 strains both belonged to Hansenula.