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The aromatic compounds in perry were evaluated by combining SPME with GC-MS and GC-O methods on the basis of fermentation in Jingbai pear.Before fermentation, the sugar degree of Jingbai pear juice was adjusted by pear juice concentrate, granulated sugar and autumn pear grease separately. It was confirmed that pear wine adjusted to 16°Brix by granulated sugar, gained the best sensory quality and more affluent volatile components, comparing to the raw juice and pomace. The Jingbai pear wine pilot scale fermentation was carried on based on the laboratory parameters. The key aroma components included 1-butanol, 3-methyl-, acetate; hexanoic acid, ethyl ester; acetic acid, hexyl ester; octanoic acid, methyl ester; butanedioic acid, diethyl ester; octanoic acid, ethyl ester; acetic acid, 2-phenylethyl ester; ethyl 9- decenoate; decanoic acid, ethyl ester; 1-butanol, 3-methyl-; 1-hexanol; phenylethyl alcohol; 3-buten-2-one,4- (2,6,6- trimethyl-2- cyclohexen-1-yl). These aroma components were compared in different pear wines. The results illustrated a new way for the quality Jingbai pear wine improvement through the fermentation by different perspectives on the analysis of aroma components.