Abstract:In order to exploit Malus doumeri fuit wine，the fermentation performances process were investigated by analyzing the changes of total phenol content，free radical scavenging ability and aromatic components were detected by head-space solid-phase micro extraction(HS-SPME）combined with gas chromatography-mass spectrometry(GC-MS）of samples in different fermentation periods.The results showed that the fruit pulp had a good nutritional environment for alcohol fermentation after enzymatic hydrolysis，and the dry wine fermentation could be completed in 72 h-96 h.The wine possessed no less than 80% of total phenol content preservation rate of pulp and showed excellent DPPH·and ABTS+·scavenging ability.Moreover，the total phenol content in fruit wine was highly related to the two kinds of free radical scavenging ability.The main aromatic components in wine body were metabolic esters and alcohols produced by fermentation process，while more original fruit aromatic components were retained，with a total content of 163.63 mg/100 mL，which together constituted the elegant fragrance similar to that of champagne.M.doumeri could be used to develop high quality fruit wine becuase of its large yield and rich bioactive components.