The main aim of this study was to determine the influence of grapevine age (3, 6 and 12 years) on the aromacompounds in ‘Beihong’ wine. Aroma compounds in wine were analyzed by solid-phase microextractiongas chromatography-mass spectrometry (SPME-GC/MS). Thirty-three (33) volatile compounds wereidentified and quantified. The majority of aroma compounds were esters (20) and the concentrationof these totaled 90.63-92.82% (w/w) of the total aroma compounds; particularly, ethyl octanoate andethyl decanoate. Through the descriptive analysis aroma profile for ‘Beihong’ wine, the highest aromacontribution was from the fruity and floral series. As the age of the grapevine increased, the concentrationsof total volatiles and total odor activity values (OAVs) of the wines significantly increased (p < 0.001). Thissuggests that grapevine age could affect berry composition, enhance the content of wine aroma compoundsand improve wine quality
