Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in fruit wine (P<0.05). The most organic acids in whole fruit wine and fruit juice wine were respectively tartaric acid (27.20 mg/mL) and citric acid (12.49 mg/mL). Except for the undetected cysteine, the total content of 16 free amino acids in whole fruit wine and fruit juice wine were 88.16 and 68.88 mg/100 g respectively, and the content of four types of flavored amino acids in the whole fruit wine was higher than that in the fruit wine. The electronic tongue test found that the salty signal strength of the two fermented passion fruit wines had the largest difference, and the umami and salty tastes were the strongest in the whole fruit wine, with the sourness, astringency and sweetness weakest. A total of 179 kinds of aroma components werr detected by HS-SPME-GC-MS. The types of volatile flavor compounds in whole fruit wine were 4, and which wasmore than those in fruit wine. However, the content and types of terpenes were respectively 1 and 3 times more than those in fruit wine. Conclusion: Compared with fruit juice wine, the overall flavor (umami, salty, terpenoids, etc.) of the new passion fruit wine was more prominent, which improved the comprehensive utilization of passion fruit resources.