The effects of four different aging methods on physicochemical properties of Ponkan fruit wine such as its sensory quality, alcohol content, total acid, total esters and chromaticity, were investigated. The aromatic compounds were detected by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).The results showed that the changes of alcohol content from these four aging methods were not obvious. The HTX treatment could reduce the acidity of Ponkan fruit wine, and the total acid content decreased from 8.3 g/L to 5.8 g/L. The chromaticity of Ponkan fruit wine was improved from 0.23 g/L to 0.52 g/L. The XM and HTX treatments could improve the total ester content of Ponkan fruit wine, and the maximum value was 7.83 g/L. Results of sensory evaluation showed that the color of aging wine from these four methods was deeper than that of the control group, and the bitterness was decreased to a certain extent. All in all, the sensory quality of Ponkan fruit wine under HTX treatment was the best. Using these four aging methods, there were 13, 13, 16 and 15 kinds of aroma compounds were detected, respectively. The alcohols and esters were the main flavor compounds, and the phenylethyl alcohol, ethyl benzoate and ethyl decanoate were the common aroma compounds of Ponkan fruit wine from these four different aging methods.