Abstract:To obtain optimum quality Lycium barbarum extract wine with different degrees of alcohol，ultraviolet and visible spectrophotometry，high-performance liquid chromatography，and gas chromatography-mass spectrometry were used to analyze the three different alcoholic Lycium barbarum extract wine samples（42% vol，45% vol，53% vol）.The color，flavonoids，polysaccharides，betaine，and aroma components were investigated during the extraction period.Results showed that the optimal extraction time of 42% vol Lycium barbarum extract wine was 10 d，the Lycium barbarum extract wine flarohoids content was 0.046 mg/mL，the Lycium barbarum polysaccharide content was 9.36 mg/mL，the betaine content was 1.412 mg/L，and the typical aroma component ethyl caprylate content was 1.608 mg/mL.The optimal extraction time of 45% vol Lycium barbarum extract wine was 10 d，the Lycium barbarum extract wine flarohoids content was 0.045 mg/mL，the Lycium barbarum polysaccharide content was 7.89 mg/mL，the betaine content was 3.070 mg/L，and the typical aroma component ethyl caprylate content was 1.779 mg/mL.The optimal extraction time of 53% vol Lycium barbarum extract wine was 20 d，the Lycium barbarum extract wine flarohoids content was 0.031 mg/mL，the Lycium barbarum polysaccharide content was 5.83 mg/mL，and betaine content was 1.089 mg/L，and the typical aroma component ethyl caprylate content was 2.785 mg/mL.All the prepared Lycium barbarum extract wines had an acceptable color.