Abstract:Ten rice wine koji samples were collected from Dongliu Township，Dazhu County，and yeast strains were isolated and classified by pure culture techniques.The result indicated that 16 isolates out of the whole 24 isolates were identified as Saccharomycopsis fibuligera，and S. fibuligera was the domain yeast strains in rice wine koji. The qualities of jujube wine samples which were fermented by S. fibuligera isolates were evaluated，and the results showed that the alcohol content of jujube wine ranged from 8.1%vol to 11.9%vol，and soluble solids content ranged from 7.59%to 17.21%.The result of colorimeter indicated that color of jujube wine tended to red and yellow. The results of electronic nose and electronic tongue indicated that ethanol was the domain component of volatile compounds，and there was greatest difference in sourness index with range value of relative abundance of 4.48.Principal component analysis showed that the jujube wine fermented by S.fibuligera HBUAS61136 with better flavor quality and higher content of alcohol.