Abstract:Three different wine products with low，medium，and high sugar content were developed with the fruits of Pyrus bretschneideris Rehd. as the raw material. The physicochemical indexes，functional components，and antioxidant activities of the three products were determined.Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was employed to compare the volatile aroma compounds and their content among the three products.The results showed that the total phenol content and total flavonoid content of the product with low sugar content were 663.36 mg/L and 59.12 mg/L，respectively. A total of 44，42，and 38 aroma compounds were detected in the products with low，medium，and high sugar content，respectively，among which 12 aroma compounds were detected in all the three products. The principal component analysis clearly distinguished the volatile aroma compounds of the three P. bretschneideri wine products.The compounds 10-deca-yn-1-ol，ethyl 9-decenoate，dimethyl sulfite，ethyl 5-methylhexanoate，and nerolidol endowed the product with low sugar content with the aromas of plum，rose，lily of the valley，and apple blossoms. The results of the sensory evaluation showed that the product with low sugar content had high overall score and distinct flavor，being clear and translucent.