The composition of wine yeast populotions presenting during spontaneous fermentation of ice grape from Deqing Region in Yunnan province was studied.A combination of biochemical and molecular techniques was used to identify yeast isolates.The biochemical technique included using WL medium to divide 511 yeasts isolates into different types.Molecular techniques involved DNA sequence analysis of 5.8S rDNA-ITS,18S rDNA and 26S rDNA D1/D2.The results showed that 5 kinds of non-Saccharomyces presented in the grape.pulp.Cryptococcusflavescens,Cryptococcus amylolentus,and Hyphopichiapseudoburtonii,accounted for 50%,16.7%,and 33.3% respectively.48h later,the proportion of Cryptococcus amylolentus reduced quickly or even returned to zero,and Hyphopichiapseudoburtonii was the dominant flora.Besides,Hanseniasporauvarum was isolated.After the fermentation started,only Hanseniasporauvarum and Saccharomyces cerevisiae were existed.As the fermentation proceeded,the proportion of Hanseniasporauvarum reduced dynamically.When the content of reducing sugar descended to 172 g/L,the content of alcohol was promoted to 11.6%,only Saccharomyces cerevisiae survived.