Objective To develop a composite fermented wine integrating the flavors of pitaya and black tea, optimize the fermentation process, and analyze its volatile flavor compounds.Methods The mixture of red-fleshed pitaya juice and black tea infusion is inoculated with yeast for fermentation. Single-factor and orthogonal experiments are employed to optimize the fermentation parameters, and the volatile flavor components are analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results The optimal fermentation conditions are determined as follows: a volume ratio of pitaya juice to black tea infusion of 1∶5, an initial sugar degree of 24 °Brix, a yeast inoculation amount of 8%, initial pH 3.8, and fermentation for13 days at 28 ℃. Under these conditions, the resulting wine has the alcohol content of 10.6%vol, a bright and clear color, and a well-balanced aroma. A total of 56 volatile compounds are identified in the final product, with esters being the predominant group (57.53%), supplemented by ketones, phenols, and others. Among them, ethyl decanoate and ethyl octanoate contribute tropical fruity and creamy notes, while compounds such as 2,4-di-tert-butylphenol, together with other constituents, shape the unique flavor profile of the wine.Conclusion The pitaya-black tea wine produced with the optimal process exhibits a distinctive flavor, with volatile compounds dominated by esters, ketones, and phenols.