Abstract: With the temperature oscillations incubator to ferment wort, the process of alcohol-free beer was optimized by aerobic fermentation method. Response surface methodology was used to explore the effects of the time of saccharification, inoculation quantity, table speed, and fermentation time on the basis of single-factor investigations. At the same time, used of gas chromatography mass spectrometry to analyse the aroma components and the relative contents. Results indicated that the optimal processing was inoculation quantity of 1‰, mashing time 4h, shaker speed of 120r/min, fermentation time of 48h. Under the optimal processing technology, the alcohol content was 0. 2%. The results showed that the flavor substances of aerobic fermentation more abundant than the cold fermentation method. Isoamyl isovalerate, capric acid ethyl ester, ethyl acetate, ethyl hexanoate were detected in aerobic fermentation. The main flavor substances ethyl hexanoate, isoamyl isovalerate were not detected in low temperature fermentation production.