Four yeast strains, named 1#, 2#, 3#, 4#, were isolated from homemade rice wine starters, lees and cellar mud collected from liquor industry. By the comparison of fermentation performance, including alcohol tolerance capacity, acid tolerance capacity, fermentation rate, residual sugar con- tents, alcoholicity, total acid, nitrogen amino acid and urea contents of these four strains, it was concluded that the 4#yeast had better fermentation performance than the other three strains, which had tolerance of alcohol 14%vol, tolerance of acid 2.5%, and its production of urea was 37.23mg/L, alcoholici...
