The chardonnay aromatic compounds were analyzed every 12h during the alcoholic fermentation by static headspace-GC-MS. Their relative contents were determined by area normalization. 31 components were identified in the whole of alcoholic fermentation, including 11 alcohols, 13 esters and 7 other substances (acids, aldehydes and ketones). Aromatic components were different in before and after fermentation. The relative contents and variety of alcohols and esters increased gradually and other substances (acids, aldehydes and ketones) reduced. The main aromatic components were ethanol; 1-propanol, 2-methy-1; 1-butanol, 3-methy1-; 2, 3-butanediol; phenylethyl alcohol; 1-propanol; 1-hexanol; ethyl acetate; octanoic acid, ethyl ester; ethyl pelargonate; acetic acid, 2-phenylethyl ester; dodecanoic acid, ethyl ester; acetic acid, hexyl ester; acetic acid, 2-methylpropyl ester; 1-butanol, 3-methyl-acetate; hexanoic acid,ethyl ester and acetic acid.%运用静态顶空-气相色谱质谱联用法,从霞多丽葡萄汁到酒精发酵结束,每隔12h对其香气成分进行检测.检测得到的香气成分通过质谱谱库进行定性,色谱峰面积归一化法进行定量.测定结果显示:霞多丽在酒精发酵过程中共检测出31中香气物质,其中醇类物质有11种,酯类物质有13种,其他物质(酸、醛、酮)有7种.发酵前后香气成分的种类和相对含量变化显著.其中酯类和醇类物质的种类和相对含量随着发酵的进行有所增加,而其他类(酸、醛、酮)物质的种类和相对含量随着发酵的进行急剧下降.发酵结束后,发酵液的主要香气成分为:乙醇、2-甲基丙醇、3-甲基丁醇、2,3-丁二醇、苯乙醇、正丙醇、己醇、乙酸己酯、辛酸乙酯、壬酸乙酯、2-苯基乙酸乙酯、十二酸乙酯、乙酸乙酯、2-甲基乙酸丙酯、3-甲基乙酸丁酯、己酸乙酯、乙酸.
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