To　study　the　influence　of　fermentation　temperature　on　volatiles　produced　by　Wickerhamomyces　anomalus,　the　investigation　was　carried　with　a　strain　which　was　isolated　from　starters　of　Fujian　Hong　Qu　glutinous　rice　wine.　Extracting　volatile　component　in　fermentation　broth　by　using　head-space　solid　phase　micro　extraction　(HS-SPME)　and　analyzing　by　using　gas　chromatography　(GS)　with　inner　standard　method,　the　paper　measured　10　characteristics　volatile　flavor　substances　qualitatively　and　quantitatively.　The　conclusion　was　that　most　alcohol　volatile　substances　in　different　temperature　fermentations　presented　similar　slowly　accumulated　rising　trends,　and　shared　similar　contents　at　the　end　of　fermentation.　Esters　in　different　temperature　fermentations　presented　similar　peak　values,　however,　the　high　temperature　fermentation　reached　the　peak　at　6th　day　and　the　content　was　higher　than　low　temperature　fermentation　at　the　same　period.　After　the　peak　the　content　was　decreased　and　was　obviously　lower　at　the　end　of　the　fermentation.　Meanwhile,　residual　sugar　content　at　the　end　of　fermentation　was　weakly　affected　by　the　temperature.　High　temperature　fermentation　in　early　time　and　low　temperature　fermentation　in　late　time　would　be　conducive　to　the　synthesis　and　accumulation　of　flavor　compounds.　©　2016,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.