Abstract: Using the actinidia as raw materials,kiwi spirit was made through fermentation and twice distillation. The solid- phase micro extraction( SPME) and the gas chromatography- mass spectrometry( GC- MS) were adopted to identify the aroma components in the kiwi spirit during the aging( one month,two months,four months,seven months,eleven months).The results showed that 129 kinds of aroma components were identified during the aging.Esters,acetals were gradually declining and alcohols,acids,aldehydes,ketones,terpenes were gradually rising during the aging. After aging,the aroma substances of Kiwi spirit experienced the subtle dynamic change of balance,stable and mature,and Kiwi spirit became special delicate,soft,mellow,typical highlights.