Abstract: Seabuckthorm red wine was produced by fresh seabuckthorm juice,red koji,angel yeast. The fermentation process was optimized by single-factor experiment and orthogonality experiment. The results showed that the best fermentation conditions were temperature 28 ℃,22% sugar,red koji inoculation dose 24%,angel yeast inoculation dose 8%,11%±0.5%vol of fruit wine was obtained which included clear,stylish and had a pure taste. At the same time,volatile flavor components was analyzed by GC-MS/MS,alcohols were the most,esters and acids were secondary.