Ester-producing yeasts Pichia sp.,Hyphopichia sp.,Zygosaccharomyces cidri all utilized 6 carbon sources such as sucrose,α-D-Glucose,Turanose and so on.The top 3 carbon sources that yeasts utilized are sucrose、α-D-Glucose and D-galactose/ D-xylose/ Pentylalose,respectively.These yeasts had good adaptability,strong growth and reproduction capacity,and good stability.Volatile components of Pichia sp.were ethyl acetate and ethanol,Hyphopichia sp.were ethyl acetate and 4-OH-2-butanone,Zygosaccharomyces cidri were ethanol and 5-F-Amyl propionate.During the fermentation process,the volatile esters and total acids increased,the volatile ketones and alcohols as well as total esters were induced.None of the 3 yeasts utilized 10% ethanol,instead they utilized 5% ethanol,with Hyphopichia sp.had the highest utilization rate.