Abstract:The effect of raw materials on the perry quality was investigated. Chemical index of brewing under the same conditions of concentrated pear juice wine and fresh pear juice drink were determined using GC -MS method to analyze the organic acid and aroma components. It was shown that the concentrations of alcohol and total acid from two kinds of raw materials were slightly different， the methanol content from fresh pear juice wine slightly higher. 31 peaks of organic acids were detected in the fresh pear juice wine， 13 kinds of organic acids i－ dentified， accounting for about 82.44 % of total peak area. 32 peaks of organic acid were detected in the con－ centrated pear juice wine， 10 kinds of organic acids identified， accounting for about 70.19 % of the total peak area. 25 kinds of aro ma components were identified in qualitative analysis of the aroma components in the fresh pear juice wine. For the concentrated pear juice wine， 38 kinds of aroma components were detected. The organic acids and aroma components from the two different kinds of raw materials were similar. However， each also con－ tained some unique flavor components， which indicated that the material had a certain impact on the quality of the wine.