众所周知，酿酒酵母对葡萄酒风味和品质起着决定性的作用，研究其遗传变异有重要的实用价值；而作为模式生物，在遗传变异基础上进行的群体划分则具有重要的科研价值，但此领域仍存在较大争议。云南省地理条件复杂，气候类型多样，蕴含着丰富的酿酒酵母资源，进行遗传变异和分型研究具得天独厚的优势。本研究旨在结合云南的地理、气候多样性的优势，全面收集调查云南各葡萄产区的野生酿酒酵母资源。利用基因序列分析、微卫星分析和高通量测序分析等方法对其进行遗传变异及分型研究，并首次用分离自不同地理类型、不同气候类型等条件下的不同葡萄野生种或栽培品种表皮及土壤中的酿酒酵母为材料，就“多因子综合分型说”等进行系统地求证，以阐明该地区酿酒酵母天然群体遗传变异的特性和形成原因，为其它生物的相关研究提供借鉴；同时，建立云南野生酿酒酵母组酵母菌株库，为后续优良酿酒酵母菌株的选育及利用提供资源和必要的研究基础，以促进酿酒产业的发展。

As everyone knows, Saccharomyces cerevisiae plays a decisive role in the quality and flavor of wine, and its genetic variation has important practical value; and as a model organism, the division of the population of it on the basis of genetic variation has important scientific value, but there is still controversy in this field. In Yunnan province, the geographical condition is complex, the climate type is diverse, and the rich S. cerevisiae resources are contained. For these reasons, there are unique advantages for studying the diversity and systematics of wine yeast in Yunnan. The purpose of this study is to collect and investigate the variation and the division of wild S. cerevisiae resources in the grape-farming district of Yunnan, combining the advantages of the geographical and climatic diversity of Yunnan. Using the methods like gene sequence analysis, microsatellite analysis and high throughput sequencing analysis, and using strains isolated from different kinds of wild grape species or cultivars in the epidermis and soil from different geographical types, different climate types and other environmental conditions as experimental materials for the first time, to systematically test that the division of S. cerevisiae populations is supporting the multiple factors partitioned hypothesis or another hypothesis, and to demonstrate the distribution, diversity, characteristics, and causes of formation of S. cerevisiae in the region, and provide a reference for the studies of the other organisms; meanwhile, the bank of Yunnan wild S. cerevisiae strains is going to be established, and all the above works is for providing resources and laying necessary research foundation for the subsequent good S. cerevisiae strains breeding and utilization, which may promote the development of wine industry in the future.