Abstract:To enhance the utilization and economic value of tea resources in Yunnan，Pu-erh ripe tea，Pu-erh raw tea，black tea，and glutinous rice were used as raw materials，mixed at a tea-to-rice ratio of 1∶3. The rice wine raw material consisted of 100% glutinous rice（control）.A semi-solid fermentation method was employed to brew Pu-erh ripe tea wine，Pu-erh raw tea wine，black tea wine，and rice wine as test samples.Sensory evaluation and electronic nose（E-nose）technology，combined with headspace solid-phase microextraction gas chromatography-mass spectrometry（HS-SPME-GC-MS），were used to study the differences in volatile flavor substances among the wine samples. The results showed that there were differences in flavor profiles between the different tea wines and rice wine.Pu-erh ripe tea wine had a prominent aroma and distinctive flavor characteristics of Pu-erh ripe tea，receiving the highest sensory evaluation.Pu-erh raw tea wine had a pronounced mellow aroma with a slightly spicy taste. Black tea wine had a rich and mellow taste with a spicy mouthfeel，while rice wine featured a prominent rice aroma and a clean body. The E-nose detected significant differences in volatile components among the different tea wines and rice wine，and it effectively distinguished their flavors.HS-SPMEGC-MS analysis identified 75 volatile compounds across the four wine samples，with 43，40，45，and 44 volatile compounds found in Pu-erh ripe tea wine，Pu-erh raw tea wine，black tea wine，and rice wine，respectively.