Indigenous Saccharomyces cerevisiae was screened from spontaneous fermentation process of Chardonnay grapes (Yantai region), and then eminent Saccharomyces cerevisiae was used to produce Chardonnay Veneto and Cabernet Sauvignon after determined their fermenting property and tolerance ability. Twelve of Saccharomyces scerevisiae were screened with Rose Bengal medium, and identified with the method of WL medium and 5.8S ITS. Four of indigenous Saccharomyces scerevisiae were used to produce Chardonnay wine after determined the fermenting capacity and tolerance of alcohol, SO₂, organic acid, and high concentration glucose. Based on the fermentation parameter, main volatile, and sensory evaluation, YXF2, YXF5, and YXF10 may be suited for the dry white wine production. Dry red wine that were produced with the yeast strains of YXF5 and YXF10 had obvious characteristics of pleasing aroma compared with the commercial yeast, which had potential production applications for the wine with local features.