Abstract: To explore the quality characteristics of fermented passion fruit wine, this study used high performance liquid chromatography, gas chromatography-mass spectrometry (GC-MS), electronic nose technology and sensory evaluation methods to determine its organic acid content, amino acid content, volatile substances and sensory properties. The results showed that passion fruit wine had the highest citric acid content and a total free amino acid content of 22.08 mg/100 g after alcoholic fermentation. The color intensity of the samples was significantly (P<0.05) reduced. Sensory evaluation indicated that the whole feeling of the wine was soft and refreshing, and the aroma was rich. In terms of flavor, a total of 88 volatile substances were detected in passion fruit wine, mainly including esters, alcohols and ketones. Among them, the main aromatic substances (OAV>1) were ethyl butyrate, phenethyl alcohol and ethyl caproate. In summary, the flavor of passion fruit wine fermented by yeast was quite different from that of the original fruit juice, and the aroma of fruit wine was richer.