Abstract: In order to address the common issues of weak fruit aroma and a thin body in commercially available sugarcane fruit wine, the effects of passion fruit and Liu Pao tea as aromatic enhancers on the aromatic components of sugarcane fruit wine were investigated in this study. The aromatic components of three sample groups were qualitatively and quantitatively analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that a total of 98 volatile compounds were detected, with 71 in the sugarcane fruit wine group, 83 in the Liu Pao tea group, and 80 in the passion fruit group. Odor activity value (OAV) analysis revealed that 14 compounds exhibited an OAV greater than 1, while 15 compounds showed a relative odor activity value (ROAV) greater than 1. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 25 key flavor compounds (VIP>1). Among these, γ-terpinene and 3-hydroxy-2-butanone contributed grassy and citrus aromas to the Liu Pao tea group, whereas damascenone and β-ionone enhanced fruity and floral aromas in the passion fruit group. Both passion fruit and Liu Pao tea were found to effectively enrich the aromatic composition of sugarcane fruit wine, with each enhancing the aroma profile in distinct ways. Comprehensive aromatic quality analysis indicated that passion fruit exhibited superior aromatic enhancement effects and was determined to be more suitable as an aromatic enhancer for sugarcane fruit wine.