A total of 138 yeast strains were isolated from sweet orange peel and orchard soil, after 3 screening cycles,
2 strains numbered as S017 and F076 were obtained and identified as Hanseniaspora uvarum, which were suitable for
the production of sweet orange wine. In addition, the fermentation properties of strains S017 and F076 were also studied.
The results showed that the optimal fermentation temperatures for S017 and F076 were 24 ℃ and 30 ℃, and the optimal
fermentation pH were 5.0 and 5.5, respectively. The alcohol-producing capacity and hypoglycemic speed of S017 were
better than those of F076. The aroma, taste and typicality of the wines fermented by S017 and F076 were superior to those
of the wine fermented by dry yeast. More aromatic components and high levels of ethyl hexanoate, ethyl octanoate and
2-phenylethanol were found in the wine fermented by S017 compared to those produced by other strains. Accordingly, strain
S017 was more suitable for brewing sweet orange wine because of its favorable properties.