考察4种不同催陈方式对椪柑果酒品质的影响，采用顶空-固相微萃取技术和气相色谱-质谱法对其香气成分进行分析。研究结果表明，橡木桶、陶瓷-橡木片、H2O2-陶瓷-橡木片、超声波-陶瓷-橡木片4种催陈方式下椪柑果酒的酒精度变化不明显，H2O2-陶瓷-橡木片催陈处理有利于椪柑果酒的酸度降低，总酸含量由8.3 g/L降至5.8 g/L，同时色度提升较明显，由原果酒的0.23提高到0.52。H2O2-陶瓷-橡木片和橡木桶催陈处理有利于椪柑果酒总酯含量提升，最高可达到7.83 g/L。经过催陈的果酒色泽不同程度加深，苦涩味均有明显改善，其中H2O2-陶瓷-橡木片催陈后的椪柑果酒综合感官品质最佳。4种不同催陈方式下分别检出13、13、16、15种香气成分，其中，醇类、酯类是主要的风味物质，苯乙醇、苯甲酸乙酯、葵酸乙酯构成4种不同催陈方式下椪柑果酒的共同香气成分。

The effects of four different aging methods on physicochemical properties of Ponkan fruit wine such as its sensory quality, alcohol content, total acid, total esters and chromaticity, were investigated. The aromatic compounds were detected by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).The results showed that the changes of alcohol content from these four aging methods were not obvious. The HTX treatment could reduce the acidity of Ponkan fruit wine, and the total acid content decreased from 8.3 g/L to 5.8 g/L. The chromaticity of Ponkan fruit wine was improved from 0.23 g/L to 0.52 g/L. The XM and HTX treatments could improve the total ester content of Ponkan fruit wine, and the maximum value was 7.83 g/L. Results of sensory evaluation showed that the color of aging wine from these four methods was deeper than that of the control group, and the bitterness was decreased to a certain extent. All in all, the sensory quality of Ponkan fruit wine under HTX treatment was the best. Using these four aging methods, there were 13, 13, 16 and 15 kinds of aroma compounds were detected, respectively. The alcohols and esters were the main flavor compounds, and the phenylethyl alcohol, ethyl benzoate and ethyl decanoate were the common aroma compounds of Ponkan fruit wine from these four different aging methods.