Abstract: Saccharomyces cerevisiae is critical for flavor formation during wine production.Native strains could keep regional characters of wine,avoid indentical variety and style. Four native S. cerevisiae strains were successfully isolated from spontaneously fermenting must from Panzhihua with Wallerstein Laboratory Nutrient Agar( WL),and the strains were characterized with micro- morphological observation and 26 S r DNA D1/ D2 sequencing. Stress tolerances of the 4 selected S.cerevisiae strains were studied,including responses to high osmotic pressure,high temperature,nutrient starvation,high concentrations of sugar and ethanol,and low p H. Differences were found in their tolerance ability,and strains C1 and M1were comparatively better among these strains.