An investigation was carried out to produce good quality pineapple wine with addition of N and P sources to pineapple juice. Ammonium sulphate (0.5%) as nitrogen source and dipotassium hydrogen phosphate (0.1%) as phosphorus source were used as nutrient supplements to increase the fermentation efficiency of yeast strains  for  quality wine production. In this study, three yeast strains SPQ-3, SPQ-4 and Saccharomyces ellipsoideus No. 101  (standard strain) were screened with two pineapple varieties Kew and Queen for wine making. The efficiency of yeast strains was determined by chemical analysis of different parameters like pH, TSS, and contents of residual sugar, tannins,alcohol and aldehyde. The wine produced from Kew variety inoculated with S.ellipsoideus No.101 recorded highest per cent of alcohol(8.40%) followed by wine from Queen variety inoculated with same strain(8.35%).The organoleptic evaluation was carried out by selected panel of judges based on the twenty point scale. Wine produced from Queen variety fermented with S.ellipsoideus No.101 when supplemented with both N and P sources recorded highest score (16.75 out of 20.00) followed by SPQ-4 (14.75 out of 20.00), whereas,  least score was recorded by wine prepared from Kew variety inoculated with SPQ-3 (13.00 out of 20.00).