Abstract: The volatile characteristics of cherry wine was investigated using liquid- liquid extraction ( LLE) , water distillation extraction ( VDE) , simultaneous distillation extraction ( SDE) and headspace-solid phase micro extraction ( HS-SPME) .Using the optimum extraction methods coupled with gas chromatography-mass spectrometry ( GCMS) , volatile compounds of cherry wines sourced from different types, fermentation methods, vintage years were determined.It showed that there were 41 components indentified by HS-SPME in 2009 Dimoer Kirschwasser cherry wine, and the HS-SPME was less like to cause the loss of low boiling-point substances.Using HS-SPME with GC-MS, 84 kinds of aroma substances in 7 commercial cherry wines were detected, which including 13 kinds of alcohols, 7 kinds of fatty acids, 21 kinds of esters, 6 kinds of aldehydes and ketones, 16 kinds of aromatic compounds, 9 kinds of monoterpenoids, 5 kinds of phenlic compounds, 4 kinds of furans and 3 kinds of other compounds.In all quantitative compounds, isoamyl alcohol ( 1.202⁶.036mg /L) , ethyl acetate ( 1.161¹1.999mg /L) and benzaldehyde ( 1.309 ~ 8.248mg /L) were the top three substances. HS- SPME combined with GC- MS was a relatively simple, rapid and better accurate method of quantitative and qualitative the aroma substances in cherry wine.