| In order to understand the flavor substances of Guangdong Hakka rice wine, its commercial products were analyzed by advanced analytical method and instrument. Following determination of the exact flavor components, the characteristics of these flavor substances were further explored by principal component analysis, and the change of these flavor substances were measured in process of fermentation.1. The analytical methods of amino acid, organic acid and volatile flavor composition of Guangdong Hakka Niang wine were determined in this study. The accuracy and reliability of qualitative and quantitative analysis method constructed in this paper were obtained by HPLC analysis of amino acid and organic acids with recovery of over 90% and SPME - GC-MS analysis of volatile flavor compounds under selected gas chromatography condition with fine separation and recovery.2. Component of Commercial Guangdong Hakka Niang wine were analyzed. The results show that:The total polyphenol content of 1.30 mg/L ~ 5.97 mg/L, total sugar content of 100g/L above, especially with KJQ total sugar content up to 279.06 g/L, to which other rice wine can not reach .17 kinds of amino acids of wine were determined, with total content from 651.552 mg/L to 2300.81 mg/L. And the Ala, Glu respectively account for high proportion among them, up to 35.27%,13.74%, while Cys and Gly smaller proportion of 0.92%, 0.13%. In amino acids, sweet and bitter category of amino acids is main components, respectively account for high proportion of 46.481%, 28.86%. By means of principal component analysis of 17 kinds of amino acids, the accumulated contribution value of the first four principal components were acquired which is 85.86%.10 kinds of organic acid of wine were determined, with total amount of 3.34 g/L ~ 16.09g/L. And the main five kinds of organic acids among them are propionic acid, acetic acid, butanedioic acid, citric acid, tartaric acid, which take up 94.95% of the total amount of Hakka Niang wine organic acids. Meanwhile the regression equation were got by principal component regression: Y=-0.172+0.297X1+0.746X2+6.697X3+4.98X4-0.043X5-0.007X6+0.006X7+0.014X8-0.011X949 kinds of volatile aromatic compounds in wine were analyzed, including 13 kinds of alcohols compounds, 14 kinds of esters, nine kinds of acid compounds, nine kinds of aldehydes compounds and four kinds of ketone compounds with total content of 568.75 mg/L~831.99 mg/L. And the first four among them is the acid, benzyl ethanol, isoamyl alcohol and ethyl acetate. By the principal component analysis, five principal components were selected, the top three of which contribute more than 50% information to Guangdong Hakka Niang wine aroma.3. By observing changes of total sugar, total acid, organic alcohol, amino acids in process of wine fermentation, the decline of the total sugar content were found in the early period, and afterward total acid, alcohol degrees, amino acid, organic acids content increased gradually. When experiencing 20 days of fermentation, the content of total sugar, total liquid acid and alcohol got to equilibrium, whereas, amino acids continue to accumulate.
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