The sea buckthorn wine aroma compounds have been identified using headspace solid-phase micro extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS),and the differences in contents of aroma compounds in two products have been analyzed using statistics and chemometrics methods.There are 43 aroma constituents detected in sea buckthorn dry wine,and 49 aroma constituents in ice wine.The relative contents of 3-methyl-1-butanol acetate,1-methylbutyl acetoacetate and 2-methylpropyl acetate are higher in ice wine than in dry wine(P <0.05).The relative contents of ethyl lactate,ethyl hexanoate,ethyl octanoate,ethyl decanoate,diethyl succinate and monoethyl succinate are higher in sea buckthorn dry wine than in ice wine(P<0.05);the relative contents of high alcohols are higher in sea buckthorn ice wine than in dry wine(P<0.05).There is no difference in the contents of fatty acids between the two products(P> 0.05).The contribution of principal components PC1 and PC2 are more than 70% of total variance,which reflects the main information of the contents of sea buckthorn wine aroma.Cluster analysis showed differences in characteristics between contents of aroma compounds of the two products.