Abstract:Using Gongcheng persimmon and Gutian hongqu as raw materials for fermentation，the alcohol content，reducing sugar，total acid，sensory score and other indicators were determined，and the optimal fermentation process conditions were obtained through single factor and response surface optimization tests：the addition of hongqu was 3.00%，the initial sugar content was 21%，and the addition of yeast was 275 mg/kg.Under these conditions，the sensory score of the hongqu persimmon wine was 86.542. Headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）was used to detect the volatile components of hongqu persimmon wine and ordinary persimmon wine. The results showed that a total of 45 volatile substances were detected in hongqu persimmon wine，including 27 esters，4 alcohols，7 acids，and 7 other substances.A total of 23 volatile substances were detected in ordinary persimmon wine，including 8 esters，3 alcohols，5 acids and 7 other substances.Compared with the two fruit wines，the volatile components of hongqu persimmon wine increased after adding hongqu，especially the esters；hongqu persimmon wine contained a higher content of fatty acid esters and phenethyl alcohol，which were considered to be the main components in yellow wine，indicated that the flavor structure of persimmon wine was changed after adding hongqu，and the problem of poor flavor was improved.