Three different grape varieties (kyoho grape, summer black grape, muscat grape) in Leshan, Sichuan were selected as raw materials, and the wine was produced with same process. The aroma compounds in wine were analyzed by liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS), the results showed that 42 kinds of aroma substances in wine were identified, including eighteen kinds of esters, nine kinds of alcohols, six kinds of acids. Esters contributed most to the aroma of wine, accounting for more than 43% of the total amount of aroma compounds. Ethyl acetate (2.467 mg/L), ethyl caprylate (2.318 mg/L), ethyl caprate (1.226 mg/L), 3-methyl-2-butanol (0.768 mg/L), ethyl lactate (0.768 mg/L), ethyl caproate (0.740 mg/L), phenethyl alcohol (1.527 mg/L), isoamyl alcohol (1.238 mg/L), acetic acid (1.682 mg/L) were the important components that formed the bouquet in wine. The content of these compounds was the highest in summer black wine, which was consistent with the results of sensory evaluation. Therefore, summer black grape was suitable for wine production in Leshan.