Pepino was used as raw material in fermentation research and observation on the influence of a variety of physico-chemical indexes of pepino wine on different Saccharomyces cerevisiae strain and the different inoculation amount.The results showed that the most appropriate yeast for fermentation of brewing pepino wine is Saccharomyces ellipsodieus strain,and the optimum inoculation amount was 5%.Under this condition,the ethanol concentration of brewing pepino wine reached 20% and soluble solids residues was 7%.After aging,pepino wine liquids presented golden color,mellow taste,and no apparent suspended solids and sediment.