Taking Beibinghong ice wine from Liuhe and Ji'an in Tonghua region of Jilin province as the research objects, the quality of Beibinghong ice wine from different wine-producing region was evaluated based on the physicochemical indexes of Beibinghong ice grape juice and ice wine, the aroma substances contents and sensory characteristics of ice wine. The results showed that the contents of dry extract, residual sugar, total anthocyanins, tannin and total acid in Liuhe ice wine were significantly higher than those in Ji'an ice wine (P＜0.05). A total of 46 aroma compounds were detected in both ice wines, including 3 acids, 19 esters, 9 alcohols, 6 ketones and 9 aldehydes. The total content of esters was the highest (16.38 mg/L and 15.43 mg/L, respectively), which was mainly reflected in fruit flavor. The key aroma components with odor activity value (OAV)＞1 were analyzed by principal component analysis (PCA). The results showed that isoamyl acetate, ethyl acetate and ethyl 2-methylbutyrate had great influence on the aroma of ice wine. The sensory evaluation results showed that Liuhe ice wine had higher color score (9.30) and aroma score (27.04), Ji'an ice wine had higher clarity score (9.43) and taste score (32.84).