Abstract: In order to exploit the resources of the apple pomace and its potential value and develop the level of comprehensive utilization of apples, the liquid-state fermentation of apple pomace was optimized by orthogonal array design based on one-factor-at-a-time experiments. Ethanol was analyzed and identified by Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS). The optimized fermentation conditions for liquid-state fermentation of apple pomace were adding100mg/kg potassium metabisulphite into the pulp of the apple pomace, the pH value was regulated to 3.8 with citric acid, the airproof fermentation which was kept for 27℃ constantly by DanBaoLi Brewing Instant Dry Yeast with the dosage of 0.05%. Then by atmospheric distillation, apple pomace ethanol was obtained with a 3.66° ethanol content(volume ratio); by analyzing and identifying the aroma components of apple pomace ethanol with SPME-GC-MS, Totally 68 aromatic components were found, and all components categories and relative amounts were as follows: esters (70.65%), alcohols(15.87%), hydrocarbon(11.06%), ketone(0.53%), carboxylic acids(1.71%), aromatics (0.13%)and ether(0.06%). And the varieties of components categories were 40, 11, 7, 5, 2, 2 and 1, respectively. Esters, alcohols and hydrocarbon are the main aromatic components and their relative amounts are more than 97%.