Abstract: To obtain the non-Saccharomyces cerevisiae suitable for the Rosa roxburghii wine fermentation,non-Saccharomyces cerevisiae isolated from spontaneous fermented Rosa roxburghii wine were identified by the analysis of morphology and 26S rDNA sequence. Physiological characteristics were detected via analyzing of glucose tolerance,citric acid tolerance,alcohol tolerance,sulfur dioxide tolerance,tannic tolerance,β-glycosidase producing ability and sulfuretted hydrogen producing ability. To explore the effects of non-Saccharomyces cerevisiae on the quality of Rosa roxburghii wine,the conventional physicochemical indexes,sensory evaluation and aroma profiles of Rosa roxburghii wine fermented with non-Saccharomyces cerevisiae and Saccharomyces cerevisiae were performed. A total of 80 strains of non-Saccharomyces cerevisiae were isolated and identified from Rosa roxburghii using lysine identification medium. One aroma-producing strain named F13 was chosen for the further study via sniffing method. Morphological and molecular biology results indicated that F13 was Hanseniaspora uvarum from Rosa roxburghii. The F13 strain was able to tolerate 300 g/L glucose,3% ethanol,3% citric acid,300 mg/L SO₂ and 25 g/L tannin. However,the alcohol tolerance and β-glycosidase producing ability were lower than Saccharomyces cerevisiae X16. In addition,F13 did not produce sulfuretted hydrogen. Moreover,the mixed fermentation of F13 with Saccharomyces cerevisiae could reduce the alcohol content and volatile acid of Rosa roxburghii wine,and the concentration were 11.1%±0.39%,(0.67±0.03) g/L and (20.41±1.44 g/L),respectively. Besides,the mixed fermentation of F13 with Saccharomyces cerevisiae could not affect the sensory evaluation of Rosa roxburghii wine. But it could effectively increase the variety and contents of alcohols,and reduce the variety and contents of esters of Rosa roxburghii wine. In this study,one non-Saccharomyces cerevisiae strain F13 was obtained from spontaneous fermented Rosa roxburghii wine,which possessed excellent tolerance to brewing environment,including sugar,acid,alcohol and sulfur dioxide,therefore had some industrialized application potential.