To analyse the variation of reducing sugar, total acid, total flavonoids, ethanol content and aroma compounds in brewing process of mulberry wine. The fermentation processes were: fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g, total fermentation time 24 days, and sampling every 3 days to determine reducing sugar, total acid, total flavonoids, and ethanol content of mulberry wine. The aroma components were determined by gas chromatography-mass spectrometry. Results: The reducing sugar in mulberry wine decreased quickly at the first nine days and levelled off. The total acid content were steady between 5~6 g/L during the 15^th day and the 18^th day, peaked 6.61 g/L at the 24^th day of fermentation. The concentration of ethanol increased rapidly at the first three days, and reached to 13.56% at the 18^th day after quick increasing at the 15^th day. From the initial fermentation 112.01~274.83 mg/L at the 15^th day, the total flavonoids was about 274.83 mg/L and reached in steady state after a maximum of 417.19 mg/L at the 21^th day, and the aroma components of mulberry wine were identied. The relative contents of esters, alcohols, and acids from area normalization method were 43.5%, 25.0%, 16.1%, respectively, at the 18^th day, as well as 34.5%, 31.1%, 12.7%, respectively, at the 24^th day. According to the changes of the main ingredients of the wine, the total fermentation time can be shortened to 18 days at fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g. The mulberry wine aroma components in alcohols and acids as the main body, the ester content is relatively less.