Hanseniaspora uvarum, Metschnikow ia pulcherrim a, Saccharom ycescerevisiae, Yarrow ia lipolytica and Wickerham om ycesanom alus were isolated and purified from the ferm entation process ofthe Sichuan Tibetan Plateau ice grape.Strains wereid entified by 18S rDNAD1/D2, and their tolerance werealso studied and com pared. Results showed the H. uvarum had strong tolerance capacity against sucrose, ethanol, and alkali, the Y. lipolytica had good tolerance capacity againstacid, and W. anom alushad bettertolerance capacity againstlow temperature and sulfurdioxide.%从川藏高原地区采摘的冰葡萄果实中分离纯化出了葡萄汁有孢汉逊酵母（Hanseniasporauvarum）、美极梅奇酵母（Metschnikowiapulcherrima）、酿酒酵母（Saccharomycescerevisiae）、解脂耶罗维亚酵母（Yarrowialipolytica）和异常威克汉姆酵母（Wickerhamomycesanomalus）5种菌株，采用18SrDNAD1/D2序列对菌株进行了鉴定，并对其耐受性进行了研究比较。结果表明：葡萄汁有孢汉逊酵母对蔗糖、乙醇和碱表现出较强的耐受性；酿酒酵母对酸表现出相对较好的耐受性；异常威克汉姆酵母对低温和二氧化硫表现出较强的耐受性。
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