Pineapple (Ananas comosus L.) is a highly perishable tropical fruit that experiences considerable postharvest losses due to its high moisture content and rapid physiological deterioration. Fermentation into wine provides an effective value-addition strategy for extending shelf life and enhancing economic returns. The present study was conducted to evaluate the performance of three Saccharomyces cerevisiae strains, namely S. cerevisiae var. ellipsoideus ITCC 1030 (Y1), S. cerevisiae var. ellipsoideus UCD 595 (Y2) and S. cerevisiae strain Y11857 (Y3), for pineapple wine production. Pineapple juice was adjusted to 24°Brix, inoculated with 5% (v/v) yeast culture and fermented at 30±2°C for 72 h. Physicochemical changes, including total soluble solids (TSS), titratable acidity, pH, total carbohydrates, reducing sugars and alcohol content, were evaluated at 24h intervals. Fermentation resulted in a significant decline in TSS, carbohydrates and reducing sugars, accompanied by increased titratable acidity and alcohol content, while pH decreased progressively. Among the tested strains, Y2 exhibited the highest fermentative efficiency, reducing TSS from 22.59 to 8.31°Brix, total carbohydrates to 2.14%, and reducing sugars to 1.24% after 72 h. The same strain produced the highest alcohol content (7.81%) with a titratable acidity of 0.62% and pH of 3.40. Fermentation was essentially completed within 72h, as no appreciable increase in alcohol was observed thereafter. The results demonstrate that S. cerevisiae var. ellipsoideus UCD 595 is the most suitable yeast strain among those evaluated for efficient pineapple wine production, yielding superior fermentation performance and desirable physicochemical characteristics, thereby offering considerable potential for commercial-scale production and value addition of pineapple.