Abstract: In this experiment，one Saccharomyces cerevisiae was screened and identified from Muscat wine natural brewing broth with morphological method and molecular technology，which was named as Yeast1. Firstly，Yeast1 could tolerate 16%（ v/v ）ethanol. Moreover，after the fermentation of grape juice by Yeast1，the content of residual sugar，of ethanol，of volatile acid，of total ester and of total acid were 3. 627 011g/L、8. 5% 、0. 210 84g/L、1. 264 4g/L and 4. 160 3g/L，respectively. These results indicated that Yeast1 has better fermentation ability，and can initiate the fermentation immediately and produce a higher content of ethanol. At the same time，the residual sugar in Yeast1 fermentation broth fit the standard for dry wine production. Furthermore，there are 50 kinds of aroma compounds were detected by GC-MS in Yeast1 fermentation broth，of which，there are 18 kinds of alcohol compounds，13 kinds of ester compounds，7 kinds of aldehyde compounds and other 12 kinds of compounds like acids，ketene and ether，and so on. These results indicated that there are yeasts with good fermentation properties in muscat wine natural process in Changli district，which maybe produce better wines in quality and characteristic if they were used appropriately.

Key words: muscat grapes wine, natural yeast, isolation, identification, fermentation analysis