Abstract: Using Shaanxi production of persimmon,kiwifruit,pueraria as raw materials to brew functional fermented wine,the difference of physical and chemical indexes(alcohol content,soluble solid content,reducing sugar,total acid,pH),active ingredients(flavonoids,total phenols),antioxidant activity and aromatic components of three kinds of fermented wine were investigated by ultraviolet spectrophotometry,HS-SPME and GC-MS through the contrast experiments.The results showed that three kinds of fermented wine had their own characteristics,with significant differences being found in physical and chemical indexes,active ingredients and antioxidant activity. The alcohol content of three kinds of fermented wine was around 11%vol,and the soluble solids content was about 7.5%. The highest content of reducing sugar and total acid were persimmon wine(5.82 g/L)and kiwifruit wine(13.52 g/L)respectively. The content of flavonoids and total phenols in kiwifruit wine and pueraria wine were significantly higher than that in persimmon wine(P<0.05). Kiwifruit wine had the strongest ability of scavenging three kinds of free radicals,eliminating nitrite and total reduction capacity. Pueraria wine was right behind that of kiwifruit wine. But the ferrousiron chelating ability of three kinds of fermented wine was weak. A total of 7 kinds of 49 aromatic components were identified in three kinds of fermented wine. 33,37 and 38 kinds of aromatic components were found in wine of persimmon,kiwifruit and pueraria,with the key flavor compounds of 12,12 and 16,the modified flavor compounds of 7,12 and 6,the potential flavor compounds of 7,4 and 7,respectively. A total of 21 volatiles were identified in three kinds of fermented wine,and the higher content and ROAV value of components were alcohols and esters. Comprehensive analysis showed that fermented wine by different raw materials had significant differences in active ingredients,antioxidant activity and aromatic components,and the quality of kiwifruit wine and pueraria wine was better. This study provides theoretical basis for improving the quality of Shanxi fermented wine.