以山西产三白瓜为主要原料，使用实验室保藏酿酒酵母BH8（编号为B）和商业白葡萄酒酿酒酵母Enarts ES181（编号为E）发酵三白瓜汁并分析发酵酒中的香气成分。研究结果表明，两株酵母都表现出了较好的三白瓜酒发酵性能，发酵至第6天时达到发酵终点，产生的酒精浓度为5.96%（E），5.50%（B），残留葡萄糖含量为0.37 g/L（B）和0.30 g/L（E），果糖含量为2.03 g/L（B）和1.05 g/L（E），并伴随着总酸含量的增加。采用顶空固相微萃取气质联用法（HS-SPME-GC-MS），在两种三白瓜发酵酒中共检出47种香气成分，主要为酯类和醇类，酵母B在产酯类风味物质方面相对优势更大。感官品评两种三白瓜发酵酒，酒体协调，具有浓郁的三白瓜果香。实验所选用的酵母可用于三白瓜酒的发酵，三白瓜可开发成三白瓜酒。
Sanbai melon wine was prepared with the brewing yeast strainBH8 which stored in our laboratory and the commercial strain Enarts ES181, respectively. The aroma components were further analyzed. The results showed that both yeasts trains exhibited good fermentation capacity. With the increase of total acid content, both of the fermented wines reached the end point of fermentation on the 6th day, and the alcohol concentration produced is 5.96% (E) and 5.50% (B), residual glucose content is 0.37 g/L (B) and 0.30 g/L (E), fructose content is 2.03 g/L (B) and 1.05 g/L (E). Yeast strain B had a greater comparative advantage in producing ester flavor substances. Moreover, a total of 47 aroma components, mainly esters and alcohols, were detected in two kinds of fermented wine by Headspace solid phase microextraction GC-MS (HS- SPME-GC-MS). The results of sensory evaluation showed that the two fermented wines were well coordinated and presented a homonious aroma of Sanbai melon. The study results indicated that the yeast strains in the experiment could be used in the brewing of sanbai melon wine, and the sanbai melon could be developed into sanbai melon wine.