During the fermentation of three monovariety dry red wines and one white wine, 95, 99, 105 and 131 aroma components from Cabernet Sauvignon, Merlot, Cabernet Gernischt and Chardonnay were detected by GC-MS respectively.

• 干红、干白葡萄酒发酵过程中，检测出赤霞珠、梅尔诺、蛇龙珠、霞多丽香气成分总共有95、99、105和131种。