Abstract: As the raw materials,Physalis pubescens L. fruits were stored at- 80 ℃. To obtain the best fermented condition of Physalis pubescens L. wine,the effect of three fermented parameters including of initial sugar,fermentation temperature and additional amount of yeast on alcohol content and sensory quality of wine was explored.The result suggested that the frozen fruit with 20 Brix of initial sugar content was fermented at p H3.5 by 5% of yeast under 22 ℃ for 7 days. A yellow,clear and transparent wine with unique aroma of Physalis pubescens L.was prepaired.Under such fermented condition,the odour change of the wine during preparation was analyzed using the method of electronic nose.The possibility of wine fermentation progress was monitored through testing the odour of wine during fermentation. The experimental results show that the electronic nose can clearly distinguish the odour changes of wine fermented by Physalis pubescens L.under the process of preparation.It can be used for monitoring the fermentation process of Physalis pubescens L.wine.