The aroma substances change pattern of Hutai-8 rose wine during storage and the aroma protection effects of some additives were studied, which was useful to optimize the wine aging technology. Hutai-8 rose wine was added with glucan, gallic acid, mannoprotein, and glutathione respectively after alcohol fermentation. Wine samples were collected regularly, and aroma of samples was detected by instrumental and sensory analysis. The aroma substances were qualitatively and quantitatively analyzed by SPME-GC-MS and aroma characteristics were evaluated by a well-trained tasting panel. The result showed that a total of 33 aroma substances were detected in Hutai-8 rose wine, among which the odor activity value (OAV) of 9 aroma components was greater than 1, and the OAV of 11 aroma components was between 0.1 and 1.0. During the storage, the concentration of acetates and medium chain fatty acid ethyl esters decreased sharply at the beginning of the storage period and then leveled off. Higher alcohols gradually increased and then reached a plateau. Fatty acid, terpenes and phenethyl compounds gradually increased and then decreased at the end of the storage period. After one year storage, the contents of fruity esters, phenethyl compounds and hexene alcohols compounds in glucan treatment were obviously higher than those in other treatments whose differences were not significant. Sensory analysis also showed that glucan treatment had better aroma characteristics of temperate fruits, sweet, flowers and small berries than that of other wines. It was concluded that the treatment of 300mg/L glucan showed good potential to protect the aroma of Hutai-8 wines during storage.