Abstract: In this work, two pineapple cultivars including ’Yellow Mauritius’ and ’Yuetong’ were used as materials, and the flavor esters substances of fresh fruits and brewed dry and distilled wines were comparatively analyzed. Results showed that the fresh fruits from ’Yuetong ’ cultivar presented more kinds of flavor esters with higher total contents compared with that of ’ Yellow Mauritius ’ cultivar. The dry wines processed by these two fresh pineapple fruits showed more kinds of flavor esters with relative lower total contents when compared with the corresponding fresh fruits, respectively. In the pineapple-processed distilled wines, fewer kinds and lower contents of flavor esters were determined compared with their corresponding fresh fruits and dry wines. Besides,hexanoic acid ethyl ester and octanoic acid ethyl ester were the two flavor esters simultaneously determined in the pineapple fresh fruits and fruit-processed dry and distilled wines from the two pineapple cultivars. Hexanoic acid ethyl ester was identified at relative higher level in ’Yellow Mauritius’ fruits and products. In the fresh fruit and distilled wine, the contents of octanoic acid ethyl ester of ’Yellow Mauritius ’ cultivar were increased compared with that of ’Yuetong’. This work would provide references for the cultivar selection of fruits in the pineapple wine processing.