To explore the aroma composition of fermented mulberry wine,dichloromethane was used to extract the original wine,separated by gas chromatography technology,and the specific components of aroma were qualitatively and semi-quanti-tatively analyzed by mass spectrometry.The preliminary qualitative and quantitative analysis results showed that a variety of alcohols,esters,organic acids,aromatic phenols,aromatic hydrocarbons and other components were detected in the wine.It mainly contains Ethyl lactate,Phenylethyl Alcohol,Trimethylene acetate,2,3-Butanediol,Isoamyl alcohol,1,2-Benzenediol and other aroma components.Mulberry wine has more abundant aroma components and more fragrant and harmonious wine body,which has higher research value,economic value and market value.