Abstract: To investigate the stylistic characteristics and enrichment patterns of aroma substances in pervaporation spirits from nine different grape varieties, this study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory descriptive analysis, and multivariate statistical analysis. The research focused on pervaporation spirits produced from single grape varieties cultivated in the Manasi Appellation at the northern foothills of the Tianshan Mountains in Xinjiang. The results showed that the 'Roudingxiang' and 'Muscat Hamburg' pervaporation spirits had strong lychee, strawberry, crystal grape, and rose flavours, and the characteristic aroma substances were terpenes such as cis-oxidized rose, citronellol, and linalool. 'Thompson Seedless' pervaporation spirit was detected to have a high content of ethyl lactate and diethyl succinate in the higher alcohols and ethyl esters, and its organoleptic aroma attributes had a rubber and spice flavour. 'Thompson Seedless', 'Hetianhong' and 'Munage' pervaporation spirits were in the middle of the aromatic profile, with fresh and pleasant aromas, dominated by fruity aromas of apple/pear, pineapple/mango, green apple and raw banana, which were related to the high values of the aromas of hexyl acetate, ethyl butyrate, ethyl caprylate and other substances. ‘Manaizi’, ‘Jumeigui’ and ‘Cabernet Sauvignon’ pervaporation spirits had a slightly creamy, cheesy aroma based on a fruity aroma. Pervaporation spirits could retain more aroma characteristics of original spirits. Aroma substances such as terpenes, descending isoprene, acetate, fatty acid ethyl esters, and higher alcohols were enriched at higher multiplicity after osmotic evaporation membrane separation, mainly concentrating between 1 and 8 times. Different varieties of pervaporation spirits exhibited unique aroma profiles. The results of this study will provide data to support the production of distinct styles of pervaporation spirits using raw materials from various grape varieties.