GC-MS Analysis of Aroma Components of Birch Sap Wine with Different Aging Time

The aroma components in birch sap wine were fermented with different aging time were extracted by solvent extract and analyzed by GC-MS. The results indicated that the identified amount of aroma components of two birch sap wine is as follow:one year aged 56, two years aged 44, and their common aroma components are 22. Among them, the main aroma components are 7. The mainly aromatic substance benzene ethanol, with their unique aroma components, constitutes the unique aroma style of birch sap wine. Sensory olfactory evaluation found that two years aged of birch sap wine aroma is richer and soft.