Abstract:The stone-free date plum produced in Shexian of Hebei Province was utilized as raw material to brew fruit wine in this study.The variation of soluble solids，reducing sugar，alcoholicity，total acid，protein，fat，vitamin C and polyphenol in brewing process of date plum fruit wine were investigated.The main aroma components of fruit wine were analyzed by gas chromatography-mass spectrometry.Results showed that the contents of soluble solids，reducing sugar，protein，fat，and vitamin C decreased during the fermentation，while the alcoholicity and total acid increased.The content of polyphenol increased slightly at first and then declined until remaining stable.The eighteen compounds with high compatibility were identified in aroma components of date plum fruit wine，included nine alkanes，eight esters and one hydroxylamine.