Abstract:In this research，persimmon was used as the main material to explore the effects of different pretreatment of raw material （peeling，cooking and adding pectinase） on volatile flavor substances in persimmon wine fermentation.Headspace solid phase microextraction（HS-SPME）and gas chromatographmass spectrometer （GC-MS）techniques were used to analyze its volatile flavor substances.The results showed that the persimmon wine brewed by peeling treatment contains 43 kinds of volatile flavor substances，the persimmon wine brewed with the skin contains 47 kinds of volatile flavor substances，the persimmon wine brewed by cooking contains 42 kinds of volatile flavor substances，the persimmon wine brewed without cooking contains 46 kinds of volatile flavor substances，persimmon wine brewed with pectinase contains 44 volatile flavor substances and The persimmon wine brewed without pectinase contains 38 volatile flavor substances.The main volatile flavor substances include ethyl octanoate，ethyl n-hexanoate，ethyl caprate，isoamyl alcohol，phenethyl alcohol，acetic acid，lauric acid，d-terpene diene.The peeled persimmon wine has a low content of esters，accounting for 34.35%of the total volatile flavors，and has a high content of fatty acids such as capric acid and caprylic acid，and the persimmon wine has a poor flavor；the persimmon wine brewed with the skin treatment has an ester content of 43.74%，and its fatty acid content is reduced by 30%compared with the raw skin peeled persimmon wine；the content of esters and terpenes in persimmon wine fermented by cooking treatment increased by 42%；the addition of pectinase increases the content of esters in persimmon wine，enriches the aroma of persimmon wine，reduces the formation of volatile acids，and enhances the flavor quality of persimmon wine.In summary，the persimmon wine brewed through the treatment of skinning，cooking and adding pectinase has better flavor and quality.