The glycerol production of fruit wine was affected by many factors.In the study,6 kinds of fruit wine yeasts were chosen for the investigation on the effect of yeast strain(Y1,Y2,Y3,Y4,Y5,Y6),fermentation temperature(15℃ and 20℃),addition of nitrogen source(100 mg/L Diammonium Hydrogen Phosphate,DAP) and different amount of SO2 addition(100 mg/L and 150 mg/L) on glycerol production in apple wine.Simultaneously,the glycerol production of pear juice fermentation was measured,compared with apple juice.The results showed:(1) The glycerol yield of different yeasts had significant difference(P<0.01),ranging between(4.42±0.02)g/L and(6.18±0.07)g/L.(2) The average glycerol yield by 6 yeasts in the fermentation temperature of 20℃ was higher than 15℃.However,the effect of temperature on Y2 was not significant(P2=0.104>0.05).(3) The effect of addition of 100 mg/L DAP was significant for yeasts Y1,Y2,Y3 and Y4(P<0.05) which produced more glycerol.However,the addition of 100 mg/L DAP enabled Y5 produce significant less glycerol,and the effect on Y6 was not significant(P6=0.312>0.05).(4) Generally,the apple wine added in 150 mg/L SO2 contained more glycerol than 100 mg/L SO2.However,the differences of glycerol production by Y1,Y3 and Y6 were not significant(P>0.05) and glycerol yield by Y5 had significant decrease(P5=0.047<0.05).(5) The pear juice added in 100 mg/L SO2 and with no DAP was introduced 6 yeasts and then fermented in the temperature of 15℃ to make pear wine.With the same yeast strain,the pear wine had significant more glycerol(P<0.05) than apple wine with the same fermentation conditions.