This study conducted comparison for nine commercial wine yeast strains during icewine-making.The performances of yeasts during icewine-making,physicochemical index,flavor compounds and sensory quality of 9 icewines were evaluated.The result showed that the best yeast for icewine-making was WY3,with WY4 and WY1 ranked the second.Physicochemical indexes of three icewines fermented from WY1,WY2 and WY3 reached international standard.Each icewines had distinctive characteristics.The group fermented from WY1 had strong persistent ester aroma because of its highest ester content.Icewine fermented from WY3 contained the highest phenylethyl acetate content,and showed typical icewine style.Icewine fermented from WY3's high ethanol content allowed dense ethanol aroma.