Abstract: The major materials of the Monascus pineapple wine are indica rice and pineapple. The changes of alcohol degree,total sugar,total acid and Monacolin K were tracked during the whole fermentation. The flavoring components of Monascus pineapple wine were extracted by solvent extraction. Then they were analyzed by GC- MS.The results showed that alcohol degree,total acid and Monacolin K tended to gradually increase,total sugar exhibited a gradually decreasing trend. A total of 53 compounds including alcohols,esters,acids,ketones,hydrocarbons,terpenes and aromatics were identified.According to the relative content,the first eight components were Phenylethyl Alcohol,2- Methyl- 1- butanol,3- Methylthio- 1- propanol,Butanedioic acid,Monoethyl ester,2- Methyl- propanoic acid,Butyl 9,12- octadecadienoate,Butanoic acid,Ethyl ester,Butanoic acid,Ethyl ester. It was found that alcohols compounds,esters compounds,organic acids compounds and a few ketones compounds constituted main aroma substance.