In order to compare the phenols compounds and antioxidant ability of different pear wines which were brewed by 11 varieties of pear after being respectively inoculated yeast strain RC212，kinds and contents of phenols in these pear wines were analyzed by high performanc liquid chromatography (HPLC), and the antioxidant ability was evaluated as well using the assay of scavenging capacities on DPPH· radical. It was concluded that differences existed among different varieties of pear wines in the phenols compounds and antioxidant ability. The highest contents of phenols compounds and the highest antioxidant ability were both found in pear wine brewed by Nanguo pear, while the lowest contents of phenols compounds were found in pear wine brewed by Ya pear, Nansui pear and Hongxiangsu pear. The lowest antioxidant ability was found in that of Hongxiangsu pear, Ya pear and Zaosuhong pear.