Soursop (Annona murica L.) is known as a fruit that has a delicious and nutritious flavor but is easy to spoil and difficult to preserve. The study was carried out to isolate and select a yeast strain with good fermentation ability in the soursop fruit juice for application in soursop wine production. Thirty yeast strains were isolated and classified belonging to the two genera of Saccharomyces and Pichia. Of which, 4 yeast strains were selected and investigated the fermentation ability of soursop fruit juice (treated with 0.3% of pectinase for 1 hour and adjusted pH to 4 and 25^oBrix) for 9 days. The yeast strain FBY015 was selected based on the best fermentation ability with the highest achieved alcohol concentration (10.70% v/v). This yeast strain was identified as Saccharomyces cerevisiae.

Keywords: Annona muricata, Saccharomyces cerevisiae, ethanol fermentation, soursop wine, yeast