This study focused on investigating the basic factors influencing the production of active dried yeast (ADY) powder from isolated yeast strains from Ha Chau Burmese grape (Baccaurea ramiflora lour) fermented juice. 2 isolated strains were suitable for making ADY powder.  The sequencing of 28S rRNA of N202 and BD4 identified them as Saccharomyces cerevisiae and Hanseniaspora opuntiae respectively. N202 develop well in MYPG media and it reached 8.78 cfu/ml after 48 hours, while this density of BD4 was 9.76 cfu/ml in PG media within 72 hours. Dextrin was suitable carrier powder for both of 2 yeast strains during drying process. The quality of yeast powder remained stable during being dried at 45⁰C until the a_w of products obtained approximate 0.7 and moisture content was 11%.