Abstract: 12 strains of wild yeast were isolated from the surface of peach which picked from the yard in the suburbs of Jinan.2 strains were chose by Durham tube method and amplification test.They were tamed and bred.But only the strain J11 could be used to make wine.Physiology and physiological identification and molecular biology identification proved that J11 was Saccharomyces cerevisiae.Research on the optimal inoculation quantity of J11 in peach juice was done.Fermentation characteristic of J11 was studied contrast with LALLEMAN D21.The J11 was considered as a Saccharomyces cerevisiae with potential application because of its favorable properties.Brewing technique and process of peach fruit wine were optimized.