Abstract: Thirty six yeast strains which were resistant to alcohol on YPD plate containing 10% ethanol were isolated from 200 jujube fruit samples collected from Cangzhou Jujube Seed Breeding Base. Among these strains, a yeast strain producing pleasant fruit flavors, named C-42, were isolated. It was identified as Wickerhamomyces anomalus by the morphological, physiological and biochemical tests and the homological comparison of18S rDNA sequence. Gas chromatography analysis showed that the yeast strain C-42 could produce ethyl acetate up to 154mg/L after a week-long fermentation in wort medium. The strain may have potential applications in the fermentation industry.