Abstract:With barley malt，charred malt and roses as the raw material to produce kvass drinks.Using the single factor test and the orthogonal test to improve the raw material ratio and the fermentation process of roselike aroma kvass.The volatile compounds in rose-like aroma kvass were analyzed by using solid phase microextraction and gas chromatography-mass spectrometry （SPME-GC-MS）.The experimental result showed that the optimum fermentation conditions were as follows：the mass ratio of barley malt to caramel malt 9 ∶1，the ratio of material to water 1 ∶8 （g/mL），optimum strain inoculation amount 2 %，the volume ratio of yeast to lactobacillus 2 ∶1，the fermentation time 16 h，the amount of rose extract 18%，the glucoamylase addition 2%，hops 0.2%，sugar 1%，citric acid 0.1%.Totally，92 compounds were identified，the major aroma compounds were isoamyl alcohol，phenylethanol，isoamyl alcohol，ethyl octanoate，eugenol.