Volatile acids in icewine usually exceed the standard value,so studies on the influencing factors of its high content volatile acids was significant for improving icewine production technology. The possible factors,including sugar content in juice,yeast strain,dosage of yeast,temperature and addition of yeast nutritional agent during fermentation,were investigated by designed control test. The content of sugar,acid,ethanol and glycerol in icewine were determined. The study revealed that sugar content and fermentation temperature was linearly correlated with the content of volatile acid in icewine. Yeasts also influenced the content of volatile acid in icewine and yeast Y-3# produced lowest content of volatile acid in this paper. The dosage of yeast and nutritional agent had no significant effects on content of volatile acid in icewine. The technological measures were proposed to reduce volatile acids of icewine.