In this study, highland barley wine was produced with roasted barley to increase the flavor of the wine. Physical-chemical properties such as pH value, total acid, total sugar, alcohol content of the wine and flavor were determined. The evaluations of acidity, sugar content and sensory of the wine were found increased with roasted barley, and roasting improved the variety of flavor substances for the highland barley wine. Nonanal, phenylethyl alcohol, benzeneacetaldehyde and decanal were determined to be the key flavor substances of the four barley wines (ROAV＞1). Acetophenone and geranylacetone were found to be the modified compounds to barley wines (0＜ROAV＜1), and 4-ethyl-2-methoxyphenol was a modified compound unique to dry roasting. 2-Nonanone was a modified compound unique to the non-roasted barley wine. Our study confirmed that roasting could improve the flavor and quality of the highland barely wine.