Abstract: The optimization of fermentation conditions was determined by single factor experiments and response surface methodology. Purple potato wine of approximately 11.23° was obtained on optimization conditions that the fermentation time was seven days with 0.08%, angel alcohol active dry yeast at 20.7℃ and pH 3.4. Aroma-active components of purple potato wine were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS) . Thirty-five aroma-active components were identified from purple potato wine. The major aroma-active components were esters and the relative content of ethyl octanoate, ethyl decylate, ethyl laurate, ethyl palmitate were higher.