Abstract: In this thesis,the fragrant components of concentrated-fragrant basic wine and principal fermentation materials,including Daqu(mixture of aspergillus and yeast),sorghum,wheat,rice and corn,were comprehensively detected and analyzed.82types of fragrant components were identified via GC-MS using chromatographic-quantitative characterization method fabricated on concentrated-fragrant basic wine;103types of fragrant components were identified via HS-SPME following with GC-MS characterization fabricated on concentrated-fragrant Daqu(mixture of aspergillus and yeast);170 types,173types,162types and 156 types of steaming/boiling fragrant compounds were detected separately from brewing used sorghum,wheat,rice and corn of concentrated-fragrant white wine via SDE following with GC-MS characterization. Above results preliminarily confirmed the critical fragrant ingredients in wheat,sorghum,rice,corn and Daqu(mixture of aspergillus and yeast). Volatile compounds in basic wine and fermentation materials include but not limited in esters,acids,alcohols,ketones,aldehydes,aromatic series and pyrazines. Objectively demonstrating,following 34 compounds,including 3-methyl-butyraldehyde,furfural,2-pentanol,2-pentanone,3-hydroxy-2-butanone,n-hexanol,acetic acid,valeric acid,caproic acid,octanoic acid,ethyl acetate,ethyl palmitate,ethyl oleate,ethyl linoleate,benzaldehyde,2-heptanol,2-heptanone,n-heptanol,ethyl lactate,ethyl myristate,isobutyraldehyde,isobutanol,n-butanol,2-butanone,2,3-butanedione,propionic acid,isobutyric acid,butyric acid,isovaleric acid,nonanoic acid,2,3-butanediol,butyl butyrate,ethyl caproate and lauric acid ethyl ester,wereco-components contained in concentrated-fragrant basic wine and fermentation materials. Above compounds then dissolve into liquor directly during distillation or indirectly after ferment. The aroma ingredients inside of fermentation materials are the main source of wine fragrance which determines that fermentation materials were playing key roles in flavor and quality formation of white wine. In this thesis,the original source and formation approach of complicated fragrant compounds in white wine were firstly investigated from the fermentation side systematically.