Abstract:Fuzzy mathematics were used in sensory evaluation of raspberry fruit wine by different fermenting conditions with color，aroma，taste，and style used as the evaluating factors.The result suggested that the raspberry with 22 °Bx of initial sugar content was fermented by 0.6 g/L of yeast under 24 ℃.A red，clear and transparent wine with unique aroma of raspberry was prepared.The electronic nose method analyzes the volatile matter changes in the fermentation process of raspberry wine by PCA （principal component analysis）and LAD（Linear discriminant analysis）pattern recognition method of statistical data.The experimental results showed that the electronic nose of volatile substances in the fermentation process of raspberry wine can be more sensitive，nondestructive.It can be used for monitoring the fermentation process of wine.