Abstract: In order to promote the process of sulfur reduction and quality enhancement of pear wine and promote the application of natural antioxidants in pear wine, Dihydromyricetin (DMY) was used alone or in combination with SO₂ to be an alternative for sulfur dioxide in Korla fragrant pear wine fermentation. The free radical scavenging rate, total phenol contents, total flavonoid contents, wine color and volatile flavour components of the pear wine were measured, and the effects of DMY on antioxidant activity and flavor substances of pear wine were studied. The results showed that there was no significant difference in the basic physical and chemical indexes of pear wine among all groups (P>0.05), and the fermentation could be completed normally. In the H4 group, antioxidant activity were significantly higher than the control and other groups, the radical clearance rate of DPPH and ABTS⁺ was 70.08% and 95.89% respectively. The use of DMY alone or in combination with SO₂ could promote the production of total phenols and total flavonoids (P<0.05). In addition, DMY had a great influence on the volatile flavor compounds of pear wine, and the higher concentration of DMY was more beneficial to the formation of the main aroma compounds. The combined use of DMY and SO₂ could also increased the variety and total amount of volatile compounds. Among them, 24 species of volatile flavour components were detected in H3 group, and the total content was 11846.14 μg/L. Compared with the CK group, the contents of ethyl acetate and ethyl octanoate increased by 107.61, 420.27 μg/L, respectively. Generally speaking, the H3 group with relatively high content of total phenols and strong aroma component, showed strong stablility and its sensory evaluation score was as high as 85.7. The mixed use of DMY and SO₂ has the best comprehensive effect in inhibiting browning and promoting total phenol. Proper amount of DMY could increase and improve the aroma components of fragrant pear wine and improve its quality.