Abstract: Influence of fermentation conditions on volatile acidity in mulberry wine were mainly studied in this paper. Single factors such as fermentation temperature, pH, sugar content and inoculum concentration of yeast were researched respectively on volatile acidity in mulberry wine. Through orthogonal test, the optimum fermenting conditions were determined as sugar content 180 g/L, temperature 28℃, pH4.25, inoculum concentration of yeast 4%. Under these conditions, the content of volatile acidity and alcohol content reached up to 1.32 g/L, 10.5%vol, respectively. The comprehensive score was 0.93.Volatile flavor compounds of mulberry wine was analysised by head space solid-phase micro extraction(HS-SPME)coupled to capillary gas chromatography-mass spectrometry(GC-MS). As a result, 29 compounds were tested and alcohols and lipids constituted the major aroma in mulberry wine. Through the optimization of fermentation conditions, volatile acid can be reduced effectively in mulberry wine.