To screen for the most suitable yeast for pineapple wine production, five commercial yeasts (SY, D254, DV10, EC1118, and K1) were used for fermentation. The physicochemical properties, total phenolic concentration, antioxidant activity, organic acid composition, amino acid profile, and volatile compounds of the fermented wines were systematically analyzed. The results indicated that SY-fermented wine exhibited the highest total phenolic concentration (423.49 mg GAE eq. L-1), reducing power (436.33 mg Vc eq. L-1), DPPH radical scavenging activity (361.92 mg Vc eq. L-1), and ABTS+ radical scavenging activity (219.06 mg Vc eq. L-1), which were 1.1~1.2 times higher than those of the other four wine samples. Furthermore, SY showed the highest utilization efficiency for multiple high-quality nitrogen sources in pineapple, with consumption rates ranging from 61.62% to 91.79%. Analysis of volatile flavor compounds revealed that SY-fermented wine contained the highest number of compounds (70) and total relative mass concentration (10 925.05 μg.L-1), which were 1.2~1.3 times and 1.2~1.5 times higher than those of the other four wine samples, respectively. Partial least squares-discriminant analysis and odor activity value (OAV) analysis identified phenylacetaldehyde (OAV=388.89), ethyl octanoate (OAV=472.42), and ethyl decanoate (OAV=9.45) as the major contributors to the flavor of SY-fermented wine and key markers distinguishing its flavor characteristics. In summary, SY fermentation enhanced the overall quality and flavor profile of pineapple wine. These findings provide a theoretical foundation for evaluating the quality of pineapple wine.