Abstract: To study the change of flavor compounds in the yellow peach wine during the fermentation process,headspace soild phase soliod microexteraction(HS-SPME)combined with gas chromatography mass spectrometer(GC-MS)was used to analyze flavor compounds,and the main flavor compounds were determined by aroma activity value(OAV). Results showed that after fermentation for 7 days,the alcohol content was 14.5%(v/v),the total acid was 31.54 g/L,the soluble solids was 12.37 °Brix,and the total flavonoids was 1.08 g/L. Besides,sensory evaluation showed that the yellow peach wine had peach flavor,as well as mellow and ester flavor of wine. HS-SPME/GC-MS analysis showed that a total of 70 flavor compounds were determined during the fermentation process. Eesters and alcohols were the two main groups,whose contents increased at the beginning,and kept stable after the main fermentation process. The contents of aldehydes,ketones and acids decreased. 16 compounds were identified as the main flavor compounds using the ordor active value(OAV). The OAVs of ethyl octanoate,γ-decalactone and dextroterpene were higher than 20,indicating that these three compounds contributed the most to the flavor characteristic of yellow peach wine. The increase of esters and alcohols endowed the yellow peach wine a strong bouquet,while the characteristic aroma of the yellow peach was preserved during the fermentation process.