From Pyrus ussuriensis Maxim fruit peel, we obtained a yeast strain (number 2014103005) with high alcohol tolerance. The strain was determined as Pichia kudriavzevii (primitive name: Issatchenkia orientalis,can be generating typicality fragrance) and showed the following properties: optimum pH, 5~7; glucose tolerance, >10%; and alcohol resistance, >10%. This strain can resist more than 240 mg/L SO2. Its logarithmic growth phase starts at 4 h, whereas its stable growth phase starts at16 h. The fermentation ability is superior to that of Angel yeast (Saccharomyces cerevisiae). P. kudriavzevii could be used for fruit wine fermentation.