The effect of fermentation with different yeast on the organic acids of fig wine was investigated. Five different commercial yeast were used in this test, and the content of organic acids in fig wine and juice was determined. Moreover, the relationship between quality of fig wine fermented by different yeast and the organic acid was investigated through the PCA analysis. The results showed that, content of total organic acid, including acetic acid, succinic acid, citric acid, maleic acid in fig wine fermented by five different yeast raised. The contents of acetic acid and succinic acid in wine fermented by D254 were 3 805.99 mg/L and 2 194.29 mg/L, respectively. The content of citric acid in KD fermenting wine was 1 635.31 mg/L. Moreover, all of the contents of fumaric acid and oxalic acid in wine fermented by different yeast declined. And the content of oxalic acid in KD fermenting wine (104.99 mg/L) was higher than others. The PCA analysis indicated that, organic acid such as malic acid, citric acid, tartaric acid and oxalic acid showed apparent reciprocity with KD. The results of this experiment can provide theoretical basis to fig wine production.