Abstract:To reveal the aroma changes in'Syrah'wine after brief air exposure，this study used headspace solid phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）to analyze volatile compounds for 16 d.Changes in aroma were investigated by statistical analysis and a clustering heat map was drawn to represent the aroma fingerprint.The pattern of aroma variation was investigated by using chemometrics.The results showed that the types and content of volatile aroma compounds of'Syrah'wine changed to different degrees after brief air exposure，and most of the compounds with fruit and floral aromas declined.Air exposure also promoted the production of propanol，2-carene，benzaldehyde，n-decene，and 2，7-dimethylnaphthalene.The succession patterns of volatile aroma compounds were divided into five types，namely，gradual decline，decrease followed by increase，increase followed by decrease，gradual increase，and fluctuating changes.The results of principal component analysis and partial least squares discriminant analysis showed that the change in aroma presented three stages after brief air exposure，and the changes in aroma profile in the first stage（within 2 d after short-term air exposure）were relatively small.