采用气相色谱-质谱联用技术结合电子鼻，以黄酒挥发性风味物质作为考察指标，探讨了浸米时间对黄酒品质的影响。研究表明，醇类和酯类化合物为黄酒中主要挥发性风味物质。通过聚类分析发现，当浸米时间达到11 d以上时，黄酒的风味可能会发生明显的变化。通过曼-惠特尼检验发现，浸米时间达到11 d以上时黄酒挥发性风味物质中芳香类物质显著下降(p<0.05)。由此可见，浸泡时间控制在11 d内，所得浆水对黄酒发酵比较有利。

In the present study, the effect of socking time of glutinous rice on the flavor quality of Chinese rice wine was explored by GC-MS and electronic nose using volatile components as the indicators. The results showed that alcohol and ester compounds were the main volatile flavor in Chinese rice wine. Cluster analysis showed the flavor quality of Chinese rice wine might change significantly when the socking time was more than 11 d. Mann-Whiney test also indicated that the aromatic substance of volatile components of Chinese rice wine decreased significantly when the socking time was more than 11 d (p<0.05). Thus, we concluded that the soaking time of less than 11 d was benefit for the fermentation of Chinese rice wine.