This research aims to isolate and select native yeast strains on oranges,capable of fermenting orange juice. Six types of fresh oranges from the Hanoimarket were used as samples to isolate yeasts. By morphological observation, eightisolates were confirmed to be yeast strains. Hoa Binh orange juice was used to testthe capability of alcoholic fermentation for each of the isolated yeast strains. Thechemical composition of the obtained drink after wine distillation was analyzedand the sensory properties of the distillate were evaluated. The result showed thatthe strain HB2 had the best production capacity of alcohol among the tested strains,the sensory score reached 16.0, which is in the good category. Through acombination of morphological analysis, culture characteristics on agar and liquidmedia, and MALDI-TOF techniques, the HB2 strain was identified asSaccharomyces cerevisiae.This research aims to isolate and select native yeast strains on oranges,capable of fermenting orange juice. Six types of fresh oranges from the Hanoimarket were used as samples to isolate yeasts. By morphological observation, eightisolates were confirmed to be yeast strains. Hoa Binh orange juice was used to testthe capability of alcoholic fermentation for each of the isolated yeast strains. Thechemical composition of the obtained drink after wine distillation was analyzedand the sensory properties of the distillate were evaluated. The result showed thatthe strain HB2 had the best production capacity of alcohol among the tested strains,the sensory score reached 16.0, which is in the good category. Through acombination of morphological analysis, culture characteristics on agar and liquidmedia, and MALDI-TOF techniques, the HB2 strain was identified asSaccharomyces cerevisiae.