The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology analysis of 26S rDNA in yeast. Finally, the effects of mixed fermentation of yeast and Saccharomyces cerevisiae on simulated liquor fermentation broth were studied. The results showed that in the tolerance test of simulated liquor brewing environment, the three strains of high-yield esterifying yeast all had certain acid resistance, and maintained good growth characteristics when the concentration of ethanol was 10%, but the growth characteristics were inhibited when the temperature was 40 ℃, and the yeast strain W5 had better tolerance than the other two strains of high-yield esterifying yeast, which was identified as torulaspora Delbrueckii); in the simulated liquor fermentation experiment of screening yeast and S. cerevisiae, the fermentation rate of S. cerevisiae was the fastest, with the fermentation for 6 days; the single fermentation time of T. delbrueckii W5 was 8 days; the mixed fermentation of T. delbrueckii and S. cerevisiae prolonged the fermentation cycle, and the fermentation time was 9 days. Under the control of the same conditions of cultivation and fermentation, the acidity of T. delbrueckii pure culture was higher than that of the other two culture methods, and its acidity ranged from 7.62 g/L to 7.72 g/L, indicating that T. delbrueckii had a high acid production capacity. However, the yield of T. derbrueckii W5 was lower than that of S. cerevisiae, and the range of its volatile acid was 0.32~0.48 g/L. In addition, the ethanol content in pure culture of S. cerevisiae was 13.18%~13.50%, which showed that S. cerevisiae had strong fermentation ability compared with T. delbrueckii. In view of the excellent ester-producing properties of T. delbrueckii, it was intended to provide a theoretical basis for its application in the production of the strong flavor wine. It was found that T. delbrueckii slightly prolonged the fermentation time, while the ability to produce acid and ethanol was greatly enhanced, and this could increase the yield and enrich the wine aroma.