Abstract:Thispaper used Hovenia acerba as raw material to make different H.acerba wines by solid fermentation，liquid fermentation，and liquor soaking，respectively.The ultraviolet spectrophotometer，headspace solid-phase microextraction（HS-SPME），and gas chromatography-mass spectrometry（GC-MS）were used to analyze the differences of physicochemical indexes，active components（total flavonoids and total phenols），antioxidant activities，and aroma components among the three wines.The results showed that there were significant differences in the active components and antioxidant activities of the three wines，and the aroma components had their own characteristics.The content of total flavonoids and total phenols in the liquid-fermented wine was significantly higher than that in the solid-fermented wine and soaking wine（P＜0.05）.The content of total flavonoids in the three wines was 349.52，255.00 mg/L，and 89.84 mg/L，respectively.The content of total phenols was 905.02，413.28 mg/L，and 215.34 mg/L，respectively.The liquid-fermented wine had the strongest ability of eliminating three kinds of free radicals and total reducing ability，followed by the soaking wine.Among them，32，20 aroma，and 33 aroma components were detected in the liquid-fermented，soaking，and solidfermented wines，respectively.The liquid-fermented wine contained high content of esters such as ethyl decanoate，ethyl octanoate，and ethyl butyrate，which brought pleasant fruit，flower，and brandy aromas to the wine.To sum up，the quality of the liquid-fermented H.acerba wine was better.