Abstract: Using Shandan Sphallerocarpus gracilis as material, the production process of Sphallerocarpus gracilis wine was optimized.The effect of Sphallerocarpus gracilis wine quality on different operating parameters, such as liquid/solid ratio, supplementary material types, distiller's yeast types and fermentation time. The optimum technology was selected by orthogonal design and sensory analysis, using GC-MS to test Sphallerocarpus gracilis wine aroma components.The best result indicated that Sphallerocarpus gracilis∶ water ratio was 1 ∶ 10 ( g: m L) , supplementary material for starch, distiller 's yeast for Fen-flavor and fermentation time for 14 days.60 aroma compounds were identified by GS-MS, and the other physics and chemistry indexes showed Sphallerocarpus gracilis wine had high quality.