Abstract: Kushui rose (Rosa rugosa×Rosa Sertata) and chardonnay was used for brewing rose and chardonnay wine.Aroma components of chardonnay, Kushui rose and rose and chardonnay wine were analysed and compared by solid-phase microextraction combined with gas chromatography-mass spectrometry.36 aroma components were determined in chardonnay and the majority of them were alcohols.59 aroma components were determined in kushui rose and the majority of them were tepenes.56 aroma components were determined in rose and chardonnay wine, among them the species of alcohols and esters were more than others.10 common components existed in chardonnay, kushui rose and rose and chardonnay wine.7 common components existed in kushui rose and rose and chardonnay wine, most of them were tepenes and their corresponding esters.12 common components existed in chardonnay and rose and chardonnay wine.Adding rose flower was benefit for the fragrance quality of wine.