Abstract:Gas chromatography-mass spectrometry（GC-MS）was used to analyze the aroma components in the pulp of Muscat and Chardonnay and the wine made from the blend of the two.The results showed that the two varieties had high content of acids and alcohols.Muscat had higher content of terpenes，while Chardonnay boasted higher content of esters.Principal component analysis suggested the main aroma components of the original wine fermented with the mixture of Muscat and Chardonnay at the volume ratios of 4 ∶6，5∶5，and 6∶4 were linalol，1-hexanol，pelargonic acid，caprylic acid，phenethyl acetate，geranic acid，n-decanoic acid and a-damastone.According to the sensory evaluation，in the case of mixing Muscat and Chardonnay at the volume ratio of 5 ∶5，the yielded wine showed harmonious taste and balanced aroma，particularly the outstanding aroma of Muscat.It was free from the light-bodied characteristic and bitter aftertaste of wine made from Muscat.