Abstract: In order to select a strain suitable for the fermentation of jackfruit pulp and improve the alcohol content and quality of jackfruit wine, jackfruit was used as fermentation raw material, through enrichment culture, separation and purification, the third-stage screening a strain suitable for jackfruit was screened out and identified by morphological, physiological, biochemical and molecular biological identification. Results showed that, the strain was identified as Saccharomyces cerevisiae.After the performance test, the optimum fermentation temperature of the yeast was 28~31℃, the initial sugar content was 29°Brix, the optimum pH was 5, the optimum SO₂ was 80 mg/L. The growth of the yeast could be inhibited when the initial alcohol content was 7% and it was closed to the tolerance at 11%.It was found that the subculture stability of the yeast was good and the alcohol yield was about 10°. Under the stress of high sugar content and high alcohol content, the yeast could ferment jackfruit fruit pulp and produce the liquor with the characteristic aroma of jackfruit, which could be used as a kind of improved domestication and jackfruit fruit wine fermentation strain.