Palmyrah palm wine was fermented from Palmyrah palm flower's saps, which was a special product of An Giang province. Natural Palmyrah palm wine fermenting process was related to Saccharomyces cerevisiaes, lactic acid fermenting bacteria and acetic acid fermenting bacteria. Naturalal uncontrolled fermenting process with multiform microorganisms led to unstableness and easy spoilage of this product quality. This research focused on the selection of Saccharomyces cerevisiae strains for wine fermentation from Palmyrah palm flower's saps. Extract from Palmyrah palm flower's saps included total sugar of 108.38 + or - 11.74g/l, in which glucose was 30.24 + or - 3.95g/l, protein was 1.59 + or - 0.35 g/l and minerals were 1.6 + or - 0.05g/l. Saccharomyces cerevisiae CNTP 7028 was selected, which was able to achieve 15.3 percentv/v, furfurol did not appeared, methanol content was low at 0.145g/l.