Abstract: Under the conditions of same process,five strains of Saccharomyces cerevisiae( A,B,C,D and E) were preserved from the laboratory and five strains of active dry yeasts( S04,S23,S33,S189 and Angel) were imported from the European as the starting bacteria,the speed of fermentation and the contents of α- AN during the fermentation process and flavor substances,organic acids,fermentable sugars after the primary fermentation were studied,and the comparison on fermentation performance and flavors of different yeasts were systematically carried on.The results showed that the strain S23 had the faster fermentation speed,moreover,the contents of higher alcohol,acetic acid and fermentable sugars were lower in the fermented liquid of S23 strains,their contents were 56.12 mg / L,62.86 mg / L and 0.62 mg / L,the more contents of citric acid were 194.46 mg / L.The study were as follows: the strain S23 had the best comprehensive performance,and had the potential in the application of the apple beer production.