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The study aimed to determine the influence of harvest date on ‘Yeniang No.2’ (Vitis quinquangularis Rehd.) wine basic chemical variables and aroma components. A series of three ‘Yeniang No.2’ wines were produced from grapes of different harvest dates, Harvest 1: 15 August, Harvest 2: 10 September and Harvest 3: 23 September. The physicochemical properties and aroma components were determined. Results showed that, the grapes of sequential harvest treatments showed an increase in total sugar and a decrease in titratable acidity. In the wines, alcoholic strength, phenol, tannin and flavonoid were enhanced with the sequential harvest, whereas residual sugar and acidity were decreased. there also existed significant difference among different harvest periods（P