According to the component analysis, in addition to a large amount of ethanol, a small amount of acids, esters, alcohols, carbonyl, phenolic compounds and nitrogen compounds of triazines were produced in the same time during Xifen liquor making process and liquor storage period. These trace components and their physical and chemical variations during storage will have a significant impact on the quality and style of Xifen liquor, as long as they are regulated among a reasonable range through the control of brewing process and microbial population fluctuation. Through the discussion and control of related Xifeng liquor making processes, the quality of Xifeng liquor could be improved, and conditions and theoretical basis could be provided to realize the desired state.%从西凤酒物质组分含量的测定，西凤酒在酿造过程中，除生成大量乙醇之外，同时生成少量的酸类、酯类、醇类、羰基、酚类化合物，比嗪类含氮化合物，伴随生成的诸多微量成分及其在贮存过程中，发生的物理化学变化，这些微量物质组分对西凤酒的质量、风格有着重要的影响，只要我们通过酿造工艺及微生物变化消长规律的控制及含量范围。通过剖析与西凤酒相关工艺的条件进行探讨和控制，为西凤酒质量进一步提高，达到要甜就甜，要香就香，从必然王国进入自由王国，创造条件，提供理论依据。
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