The low-alcohol Zaosu pear wine was prepared and stored at 4℃ and 25℃ for 60 days respectively to investigate the changes in browning factors and volatile aroma compounds. The activity of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, and the content of total amino acids, reducing sugar, total phenols, 5-hydroxymethylfurfural as well as the browning degree were measured every seven days during the storage of wine samples. The volatile aroma compounds in pear wine were detected at the end of storage by using SPME-GC/MS. Results showed that the POD activity of Zaosu pear wine was rapidly decreased and the content of total amino acids and polyphenols was reduced by 62%~70% and 23%~31%, respectively. Meanwhile, 5-hydroxymethylfurfural content and browning degree were constantly increased during the storage of pear wine. The evolutions of total amino acids, polyphenol, 5-hydroxymethylfurfural and browning degree were perfectly fitted to the zero order kinetic equation. Correlation analysis showed that total amino acids, polyphenols and 5-hydroxymethylfurfural had a significant impact on the browning of pear wine. The content of terpenes, esters and carbonyl compounds was increased, while the level of higher alcohol and volatile fatty acids was significantly decreased in wine samples after 60 days of storage. The correlation coefficients between 15 key aroma compounds (OAV>0.1) and the main browning factors were greater than 0.8. The research results had potential application value for controlling the browning of Zaosu pear wine.