In this paper,physical and chemical indicators,and sensory indicators were compared.Dangshan pear,Ya pear,Sydney,Chiping Laiyang pear,Hwangkumbae,the new century pear,Qiushui pear,Bartlett were used as raw materials to make the pear juice,Wine-processing and Vinegar-processing.The results showed that: among the eight pear varieties on test,Hwangkumbae had a higher juice yield;pear juice's soluble solids and titratable acidity content,as well as better color and flavor.Hwangkumbae was the best for Juice-processing.Chiping laiyong pear was good for wind making with a sweet and sour taste,a rich wine aroma and an unique pear fragrance;the wine was clean and transparent,the color was shiny;Qiushui pear and Ya pear vinegar had a high titratable acidity content,a soft and pure sour taste;they also had a marked pear fragrance and color,clean and transparent;therefore,they were suitable for Vinegar-processing.