Abstract: Microorganisms were isolated and purified from the fresh fruit of Changbai Mountain. The yeasts strains of degradable organic acids were screened and obtained. The acid reducing characteristics and tolerance were studied, and the biological identification was carried out. The results showed that five strains with acid reducing effect were selected from the fruits of Lonicera edulis. The acid reducing rates of B5 for malic acid, citric acid and tartaric acid were 42.60%±0.85%, 18.28%±0.80% and 13.09%±0.61% respectively. The strain B5 was identified as Zygosasaccharomyces bisporus by morphological observation, physiological and biochemical tests and 26S rDNA identification. The tolerance concentrations of strain B5 to glucose and SO₂ were 250 g/L and 400 mg/L, respectively, and its alcohol tolerance was 18% vol. The results of this experiment can provide a reference for the biological deacidification of fruit wine products.