Abstract: In order to select suitable plum varieties for plum wine fermentation, this study was investigated seven plum varieties cultivated primarily in Sichuan Province, including newly bred varieties. Physicochemical analysis and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and combined differential significance analysis with orthogonal partial least squares discriminant analysis (OPLS-DA) were used to examine the basic physicochemical characteristics of the seven varieties. And a comprehensive analysis and comparison of the quality of fermented plum wine from these varieties were conducted. The results showed that the seven plum varieties exhibited a rich diversity in fruit quality. Among them, the Zihuang (ZH) and Dashi Zao Sheng (DS) varieties, which had high soluble solids content (SSC), polyphenol, and flavonoid levels. Thus, theyare the best choices for producing high-quality plum wine. Furthermore, the comparison of the quality of fermented plum wines from the seven varieties showed that the wines fermented by ZH and DS had significantly higher antioxidant capacities, dry extract content (over 52.08 g/L), and alcohol content (over 14.03%vol) than the other five varieties (P<0.05), as well as rich in volatile flavor compounds. The ZH wine contained abundant esters, alcohols, and terpene compounds, which gave it distinct fruity and floral aromas. The DS wine was characterized by distinctive aromatic substances such as ethyl caproate, tert-butyl succinate, 1-heptanol, and nerol, contributing to its excellent typical plum aroma. Additionally, in sensory evaluations, the ZH and DS varieties outperformed the other varieties in terms of aroma, flavor, and mouthfeel, receiving higher overall scores. In conclusion, this indicated that the ZH and DS varieties were well-suited for plum wine fermentation. The study would provide a theoretical basis for the selection and cultivation of plum varieties suitable for winemaking.