Abstract: Five peach fruit wines fermented by different species of yeast were analyzed by SPME- GC- MS technique.100 volatile compounds mainly alcohols, esters, acids, carbonyl compounds, bencenic compounds and monoterpenes were identified. The results indicated that alcohols and esters were the mainly components of the volatile compounds.Isopentanol, ethyl octanoate, ethyl decylate and ethyl 9- decenoate were the mainly aromatic substances in the peach fruit wines.The wine fermented by Saccharomyces cerevisiae J11 well embodied the own flavor of peach, and it's quantity and content of volatile aromatic compounds were the highest in five peach fruit wines.All above showed that J11 was the most appropriate for peach fruit fermention.