Abstract:The raw juice of Lycium barbarum L.was fermented by lab-specific Lactobacillus plantarum CGMCC8198 to produce a fermented beverage with unique flavor and good taste.Sensory score as an index for process optimization wolfberry juice fermented beverage by single factor test and response surface methodology.And headspace solid phase microextraction in combination with gas chromatography mass spectrometry analysis before and after wolfberry juice fermented flavor type and content.The results showed that：the optimum process of wolfberry fermented beverage was wolfberry puree to water volume ratio was 10.5∶1，inoculation was 2%，the fermentation time was 6 h，the fermentation temperature was 33℃，added in an amount of 7% xylitol.At the same time comparative analysis of the changes in material composition and content of volatile flavor wolfberry juice before and after fermentation.Wolfberry fermented beverages got the final production of fermented both fragrance and unique flavor wolfberry，had a good practical application value.