Abstract: The experiment used three processing technologies of soaking, fresh juice fermentation and cooked juice fermentation to make Cerasus humilis wines to obtain the best brewing technology. Solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and relative odor activity value were used to study the key volatile compounds of Cerasus humilis wines made from three processing technologies. The color, volatile flavor compounds and astringency of the wines were compared and evaluated, which provided the theoretical basis for making the Cerasus humilis wine. The results showed that steeping wine was ruby with the lightest astringency and the aroma characteristics were mainly fruity aroma. The color and clarity of steeping wine were good, but the body was thin and sour. The two fermented wines were pink and the metabolic aroma dominated by ethyl hexanoate were increased. The volatile aroma compounds of fresh juice fermented wines was varied but the relative contents of ripe juice fermented wine was the highest. Fresh juice fermented wine had a long-lasting taste but a evident astringency. Ripe juice fermented wine had the highest sensory scores with outstanding aroma for intensity, the quality of taste was as well as a better balance of various aroma attributes than two other wines. The ripe juice fermented wine had a delicate and supple taste and a suitable astringency with the best comprehensive quality. Therefore, the overa quality of the cooked juice fermentation is beter.