Abstract: Gas chromatography-mass spectrometry（GC-MS） technology was used to detectthe aroma compounds of the main wine grapes in Shanxi, the difference of aroma components and characteristics between different wine varieties were studied in order to provide a reference for the optimization of regional wine grape varieties.The results showed that 89 aroma compounds were detected in 5 wine grape fruits, among which the most aroma compounds were detected in ‘Shiraz’ fruit.And 30 esters were detected in ‘Merlot’ fruit, with the highest total content; the content of olefin aroma substances in ‘Cabernet Sauvignon’ grapes accounted for 51.55%.Among the 5 wine grapes, ‘Merlot’ grapes had the highest OAVs value, and ‘Cabernet Sauvignon’ OAVs were significantly higher than the other 4 varieties.Principal component analysis showed that the cumulative contribution rate of the first three principal components was 97.52%.‘Merlot’‘Cabernet Sauvignon’ and ‘Shiraz’ were substances with floral and fruit aroma as the main aroma.And ‘Matherland’ grapes contain higher cheese aroma substances.And the scores of the first 2 principal components indicated that the aroma characteristic content of the fruit was ‘Shiraz’＞‘Merlot’＞‘Matherland’＞‘Cabernet Sauvignon’＞‘Cabernet Franc’.