Abstract: The changes of alcohol degree,reducing sugar,anthocyanins,titratable acidity,pH were tracked during the whole fermentation of strawberry wine. Moreover,The aromatic composition of strawberry wine was extracted by solid-phase microextraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC -MS). The results showed that alcohol degree and titratable acidity tended to gradually increase, anthocyanins and reducing sugar exhibited a gradually decreasing trend and pH expressed little change during the whole fermentation process. Eighty-five aromatic compositions were identified from strawberry wine, accounting for 99.55% of the total peak area. The main aromatic compositions were isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate.