The variation of main volatile aromatic compounds such as alcohols,aldehydes,acids and esters in the fermentation of cherry wine was investigated by solid phase micro-extraction coupled with gas chromatography/mass spectrometry(SPME-GC/MS).To quantify the volatiles,the integrated areas based on the total ion chromatogram were normalized to the area of internal standard(2-octanol),assuming the response factor was 1.The results had showed that 49 compounds were detected in cherry juice,of which benzyl alcohol(2.24 mg/L),1-butanol,3-methyl-(2.01 mg/L) and 1-hexanol(1.27 mg/L) were the most alcohols,ethyl acetate(0.99 mg/L) most in esters,benzaldehyde(0.99 mg/L) most in aldehydes.During the fermentation of cherry wine,48 compounds were detected with the maximum content of 1-butanol,3-methyl-(18.76 mg/L),followed by benzaldehyde(5.49 mg/L),ethyl acetate(3.62 mg/L),benzyl alcohol(3.43 mg/L),octanoic acid(2.97 mg/L) and phenylethyl alcohol(2.68 mg/L).Most alcohols were produced during the first 5 days of the fermentation,and the concentration did not change after the fifth day.There were various kinds of aldehydes at the beginning of fermentation and the majority of aldehydes were quickly consumed as for the fermentation progressed,but there was a rapid increase in the concentration of benzaldehyde.The concentration of acids and esters also increased in the fermentation.