Using crabapple fruit as raw material, the effect of clear juice fermentation, mashed fruit fermentation and pectinase on the volatile aroma components in crabapple distilled wine was studied. The volatile aroma components of crabapple distilled wine was qualitatively and quantitatively analyzed by GC-MS. The results showed that a total of 126 volatile aroma components were detected in the crabapple distilled wine. Among them, 68 major volatile components were listed, including 9 alcohols, 35 esters, 4 acids, 7 aldehydes and ketones, 4 terpenes and 4 other components. The main aroma components including ethyl dodecanoate, ethyl hexoate, ethyl acetate, ethyl octanoate, isoamyl acetate and isopentanol were confirmed in crabapple distilled wine. These results could provide a theoretical guidance for sensory evaluation. The aroma substance in the fermented wine with mashed fruit fermentation was more than in the corresponding juice fermentation, and the addition of pectinase could increase the variety of aroma substances in the crabapple distilled wine.