“Using multiple technologies such as electronic nose, electronic tongue, ion mobility spectrometry, and mass spectrometry, analyze the flavor characteristics and chemical composition differences of honeysuckle wine and its base wine. The results showed that electronic noses can distinguish differences in the aroma of wine samples, electronic tongues can distinguish differences in the taste of wine samples, and the sweet response value of honeysuckle wine is higher than that of the base wine. Both types of wine have no bitter taste. Headspace gas chromatography ion mobility spectrometry and headspace solid-phase microextraction gas chromatography-mass spectrometry detected 78 and 181 volatile compounds, respectively, while ultra-high performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry detected 138 non-volatile compounds. The results showed that after soaking the base wine in honeysuckle, a total of 105 chemical components were transferred to honeysuckle wine. Among them, the transfer of compounds such as dihydrokiwilactone, serine, and proline enhances the sweet taste characteristics of honeysuckle wine, making its sweet sensory taste superior to the base wine. This study provides ideas for exploring the flavor formation mechanism of honeysuckle wine and theoretical basis for the production practice of honeysuckle wine.”