Orange characteristic aroma is one of the important aroma properties of orange wine. In order to study the formation and influence mechanism of orange characteristic aroma during the production of orange wine， the changing trend of orange characteristic aroma， its potent odorants and off-odorants during orange juice fermentation were analyzed using solid phase extraction (SPE) and forward silica gel chromatography combined with gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 29 compounds were identified as the key aroma compounds in orange juice， which were mainly composed of fruity， orange-like， floral， green/grassy， and creamy aroma compounds. Among them， myrcene， heptanal， limonene γ-terpinene， decanol， octanal， octanol， citronellol and nerol were identified as the important contributor for orange characteristic aroma attribute. The orange-like aroma intensity increased significantly during fermentation for 1-4 days， and then decreased significantly， which were closely related to the contents of limonene γ-terpinene， octanol and nerol (P < 0.05). In addition， with the decrease of the content of orange characteristic aroma compounds， the content of isobutyric acid， butyric acid， 2-methyl butyric acid， valeric acid， caproic acid， heptanoic acid and caprylic acid with rancidity irritant odor increased significantly， which can significantly cover the orange characteristic aroma. The results would provide a theoretical basis for the improvement of citrus wine technology and aroma quality in the future.