The potentially important aroma-active compounds of Cabernet Gernischt wine were studied in this work by gas chromatography-olfactometry(GC-O) coupled with gas chromatography-mass spectrometry(GC-MS). The aroma compounds were extracted by liquid-liquid extraction.The aromas were distilled using solvent-assisted flavour evaporation(SAFE) and separated into two fractions,acidic/water soluble fraction and neutral/basic fraction.A total of 74 aroma-active compounds were identified in the Cabernet Gernischt wines,including esters,aldehydes,ketones, alcohols,acids,terpenes,phenols,methoxypyrazines,norisoprenoids,and sulfides.Of which,3-methylbutanol andβ-damascenone could be very important aroma compounds.