Abstract: In order to liminate the influence of subjective factors on sensory evaluation, with Yibin gegen as raw material, fuzzy mathematics combined with response surface methodology was used to optimize the fermentation conditions of gegen wine. Based on single facter experiment, initial pH, fermentation temperature and inoculum size of yeast were chosen as the major factors for further optimization by mathematical modeling using Box-Behnken design and response surface analysis. The quality level values obtained by fuzzy comprehensive evaluation were selected as response variables. Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was used for the analysis of volatile compounds in gegen wine. The results showed that, the optimum fermentation conditions of gegen wine were initial pH5.5, fermentation temperature (30℃), inoculum size of yeast (0.5%). Under these optimal conditions, the quality level value was 3.68. Thirty aroma-active components were identified from gegen wine, alcohol content was 8.414 mg/L, mainly including isoamyl alcohol, phenylethyl alcohol, isobutanol, isopropanol. The content of esters was 2.229 mg/L, among which ethyl acetate, phenylethyl acetate, isopentyl acetate, ethyl octanoate, and ethyl hexanoate contained more. In addition, acids, aldehydes, ketones, such as acetic acid, caproic acid, octanoic acid, acetal, 3-hydroxy-2-butanone, etc., had also been detected. These aroma substances were coordinated with each other and constituted the unique flavor of gegen wine.