The work aims to study the effects of different storage conditions (storage containers, storage temperature) on cherry wine aroma components. By using solid phase micro-extraction (SPME)-gas chromatography-mass spectrometry, the aroma components of cherry wine were determined. There were a total of 44 kinds of cherry wine aroma components, including esters, alcohols, acids, ketones, phenols and aldehydes, etc. There were 30 kinds of aroma components for wine base control group, 37 kinds for low-temperature bottled storage group, 21 kinds for room-temperature bottled storage group, 41 kinds for low-temperature stainless steel tank storage group and 17 kinds for room-temperature stainless steel tank storage group. The low-temperature stainless steel tank storage is conducive to the effective formation or retention of aroma components of cherry wine.