Abstract: The aroma characteristics of Muscat Hamburg wine were studied by adding citra hops in the process of making Muscat Hamburg wine. Different concentrations of citra hops were added and the volatile components were analyzed by gas chromatography-mass spectrometry(GC-MS). Principal component analysis(PCA)was used to evaluate the aroma components of citra rose wine,and analyze the key flavor components. The relative odor activity values(ROAV)of different volatile components were determined combined with aroma thresholds. The results suggested that 31 volatile compounds were detected by GC-MS,including 13 esters,11 alcohols,1 acid and 6 other compounds. Among them,alcohols and esters were higher,which played an important role in the overall aroma of wine. According to the principal component analysis,the first three principal components of the five kinds of wine samples were dispersed,which indicating that the wines with or without the citra hops during the brewing process had significant differences among the aroma components. With the increase of the concentration of citra hops,the content of citronellol increased,which was the characteristic flavor substance of rose wine. In summary,some hop aroma substances can be retained in citra hops wine,but overall,the hops aroma and wine aroma are not simply superimposed.