Obeject: In this study， fresh Red Globe grapes were used as raw materials， combined with four factors including fermentation temperature， yeast strains， dipping conditions and whether to add auxiliary materials， to explore the effects of different fermentation conditions on the quality of Heyang Red Globe grape distilled wine. Methods: The study set four variables of different fermentation temperature (high temperature 25 ℃， low temperature 15 ℃)， inoculation fermentation and natural fermentation， maceration and juice fermentation， addition of auxiliary materials and no auxiliary materials. This study designed 12 groups of influencing factor experimental combinations， and composed 20 groups of single factor comparisons experiments to investigate the physical and chemical indicators of red globe fermented basic wine and distilled wine and the differences in aroma substances such as esters， acids， phenols， aldehydes， etc. under single-factor changing conditions， in order to carry out the brewing process conditions of Heyang Red Globe grape distilled wine optimization. Result: The red globe grapes were naturally fermented under lower temperature and maceration， and the distilled wine obtained by adding auxiliary materials had high total ester content and acid content， relatively low higher alcohol content， and good flavor and luster. The Red Globe grape distilled wine obtained under this brewing process has good quality and balanced aroma. Conclusion: The basic wine of distilled wine will be affected by various technological factors such as inoculated or un-inoculated， maceration， fermentation temperature and addition of auxiliary materials during the fermentation process. The best brewing process obtained in this article is to solve the current excess red globe grape production， large accumulation， and storage difficulties and other issues to help the economic development of my country's Red Globe grape industry.