Effects of different koji on aroma components of Rice Wine

Aroma composition is critical to the quality of rice wine. In order clarify effect different koji on aroma components The Yuanyang was selected as raw material, and three kinds wine were added during fermentation. samples fermented at 31 °C for nine days qualitatively quantitatively analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). results showed that a total 81 detected in groups samples, including 30 esters, 18 alcohols, 4 acids 29 other organic substances. ester with most content ethyl palmitic acid, alcohol ethanol. Therefore, amount type ratio interaction among alcohols play an important role sensory wine, joint action various affects