Abstract: 【Objective】In order to provide good yeast strains for wine brewing with the characteristics of southern region, the difference of the yeast populations were analyzed and the main yeast species were identifiedin the spontaneous fermentation of grapes from Fujian.【Method】The yeast strains were isolated from fermentation of Xiahei, Vitis davidiiFoex. and Muscat Hamburg at different stagesearlyfermentation stage(7 d), middle fermentation stage(15 d), later fermentation stage(25 d) . The strains were preliminarily classified based on WL nutrient agar, DNA was extracted and 26 S rDNA D1/D2 sequence analysis was conducted on representative strains. Analysis of the composition differences in yeast across the fermentation stages was conducted. The brewing performance of Saccharomyces cerevisiae was analyzed by determine the alcohol content, total sugar, reducing sugar and total acid under the same fermentation conditions.【Result】A total of 114 strains of yeast were isolated from fermentation liquid of different varieties and preliminarily classified as 18 phenotypic groups. The 26 S r DNA D1/D2 sequence analysis showed that they were identified as 18 different known yeast species, such as Zygosaccharomyces bailii, Z. bisporus and S. cerevisiae, etc. The composition of yeast populations in different stages of natural fermentation of different varieties of grapes was different. There were 10 kinds in V. davidii Foex.A, 11 kinds in V. davidii Foex.B, 7 kinds in Xiahei A, 8 kinds in Xiahei B, and 7 kinds in Muscat Hamburg.In the early stage of the fermentation of V. davidii Foex. A, Muscat Hamburg and Xiahei B, the preponderant microzymes were Issatchenkia terricola with the highest proportions. The proportions were 100.00%, 50.00% and 40.00%, respectively. In the early stage of the fermentation of Xiahei A and V. davidii Foex.B, the preponderant microzymes were Pichia galeiformis. Candida zemplinina and P. galeiformis were involved in the middle stage of the different varieties of grapes. At the late stage of the fermentation of V. davidii Foex. A, Muscat Hamburg and Xiahei B, the preponderant microzyme was P. galeiformis, whose proportions were 40.00%, 55.56% and 71.43%, respectively. S. cerevisiae was involved in both of the middle and the late stages of the fermentation of Xiahei A, Muscat Hamburg and Xiahei B. Its proportions at the late stage were 66.67%, 42.86% and 14.29%. Preliminary studies of grape fermentation showed the enological characteristics(alcohol content 12.5%, total sugar 76.0 g/L, reducing sugar 40.5 g/L, and total acid 5.6%) of the S. cerevisiae strain VMH-M042 were excellent.【Conclusion】The yeast resources isolated from different grape varieties in Fujian region are abundant with obvious regional differences and more specific resources. Among them, S. cerevisiae strain VMH-M042 has good fermentation performance. Studying on the composition and difference of yeast populations in different stages of spontaneous fermentation of different varieties of grapes from southern region can provide more yeast strain resources and lay a foundation for the local wine brewing.