Abstract: Persimmon wine and vinegar were prepared by two different yeasts fermentation using Panshan Mopan persimmons as experimental materials, and the effects of different yeasts fermentation on the aroma components were investigated by headspace solid-phase microextraction（HS-SPME） and gas chromatography-mass spectrography（GC-MS） technologies. Results showed that the total contents of aroma substances in persimmon wine fermented by Kluyveromyces marxianusincreased were increased by 56.42% than that fermented by Saccharomyces cerevisiae. The contents of dodecanoic acid ethyl ester, n-decanoic acid, octanoic acid ethyl ester, 2-phenylethyl acetic acid ester and decanoic acid ethyl ester were significantly improved by 177.91%, 163.16%, 137.36%,147.13% and 110.37%, respectively. Compared with S. cerevisiae, some higher alcohols, esters and ketones were discovered in the samples fermented by K. marxianus. Therefore, K. marxianus fermentation could remarkably increase the types and contents of volatile aroma compounds in persimmon wine and vinegar, so as to improve their aroma qualities.