以宁夏玉泉营农场直立独龙蔓整形方式下酿酒葡萄梅鹿辄、赤霞珠和霞多丽为试验材料，研究不同高度结果部位对葡萄酒香气物质成分及含量的影响。结果表明，梅鹿辄、赤霞珠、霞多丽三个供试品种不同结果部位葡萄酒中香气物质总量均表现为上层结果区＞中层结果区＞下层结果区，其中主要香气物质酯类和醇类的相对含量占比均为上层结果区＞中层结果区＞下层结果区。通过对香气成分进行主成分分析，初步确定了各品种不同高度结果部位葡萄酒特征性香气成分。建议改变宁夏产区整形方式，使结果部位保持在同一高度，以获得香气物质含量一致的优质葡萄酒。

Using three wine grape varieties, including Merlot Cabernet Sauvignon, and Chardonnay, planted under vertical independent Long-stem training system in Yuquanying farm, Ningxia Province, as test materials, the effect of different fruit set heights on the components and concentrations of aroma substances in wine were studied. The results showed that the total amount of aroma compounds in wine brewed by Merlot, Cabernet Sauvignon and Chardonnay with different fruit set heights in order was upper fruit set area＞middle fruit set area＞lower fruit set area, and the relative contents of main aroma compounds including esters and alcohols in order were upper fruit set area＞middle fruit set area＞lower fruit set area. Based on the principal component analysis of aroma components, the characteristic aroma components of wine with different fruit set heights were determined. This training system should be improved to keep the fruit set heights in a uniform height in order to obtain high-quality wine with the same aroma content.