Abstract: Changes of alcohol degree, residual sugar, total acid and anthocyanins content were tracked during the whole fermentation of purple sweet potato and glutinous rice wine. Moreover, automatic static headspacesolid phase micro-extraction-gas chromatography-mass spectrometry was used in the wine's aromatic composition analysis. Results showed that alcohol degree and total acid tended to gradually increase, residual sugar content were decreased at early fermentation then increased and at last it decreased, and the content of anthocyanins were decreased gradually during the fermentative process. Sixty aroma-active compounds were identified from purple sweet potato and glutinous rice wine, accounting for 96.28% of the total peak area. The major aroma-active compounds were isobutanol, ethyl palmitate, 2-octanol, benzyl alcohol, ethyl caprylate, linoleic acid ethyl ester and ethyl oleate.