In order to investigate the effect of high pressure processing(HPP) on aroma compounds of mulberry wine,samples of mulberry wine were treated at 200,400 and 600MPa respectively for 20min,and the aroma compounds were evaluated by sensory analysis and Solid-phase microextraction(SPME) combined with Gas chromatography-mass spectrometry(GC-MS) method.The results showed that HPP had no significant effect on the categories of aroma compounds.However,the contents of different aroma components were varied in different degrees.After treatment at 400 MPa for 20 min,the contents of alcohols and esters were increased by 1.27% and 15.21% respectively,while acids and aldehydes were respectively decreased by 14.21% and 12.06%.It indicated that HPP could not only promote the esterification of acids and alcohols and the oxidation of aldehydes,but also improve the flavor of mulberry wine and accelerate aging.The results of sensory evaluation demonstrated that mulberry wine treated at 400 MPa for 20min had a typical mulberry flavor,which matched well with the GC-MS analysis results.