Abstract:Dry white wine was prepared from Longyan grapes from the Shacheng production area，and the effects of adding different types of oak products before yeast inoculation on the physicochemical indexes，aroma substances and sensory quality of fermenting Longyan dry white wines were studied comparatively. The results showed that there were no significant differences in the physicochemical indexes between the control group and different treatment groups. Specifically，52，44 and 42 aroma substances were detected in the fermenting Longyan wines with added butter oak chips，Pure oak chips，and fruit oak chips，respectively，with substances having an odor activity value greater than 1 being 7，3，and 6，respectively. The sensory score of fermenting Longyan dry white wines with added butter oak chips（95.7）was higher than that of fermenting Longyan dry white wines with added Pure oak chips（91.5）and those with added fruit oak chips（92.8）.The results showed that the quality of dry white wines from Longyan fermented with added butter oak chips before yeast inoculation was significantly superior to that of dry white wines from Longyan fermented with added Pure oak chips and fruit oak chips.