Objectives: The effects of clay jars and stainless steel jars on the flavor substances and quality of dry red wine during fermentation in the eastern foot of Helan Mountain in Ningxia were investigated. Methods: The Cabernet Sauvignon grape was used as the experimental material， and the alcohol fermentation was carried out in clay jar and stainless steel jar. The content of 9 kinds of organic acids in wine before and after alcohol fermentation was analyzed by liquid chromatography. The distribution of volatile aroma substances in wine before fermentation and at the end of alcoholic fermentation was analyzed by electronic nose combined with headspace solid phase microextraction gas chromatography-mass spectrometry. Results: The total amount of organic acids showed a downward trend during the fermentation process， and the concentration of compounds with floral， fruity and sweet aromas increased significantly (P<0.05)， and the concentration of compounds contributing to grassy and green aromas decreased to varying degrees. Compared with stainless steel jar fermentation， the total amount of organic acids in ceramic jar fermentation wine was higher (92 425.90 ng/mL)， and the corresponding sensor response values of short-chain alkanes such as alcohol ether aldehyde ketones， methane and inorganic sulfur compounds were higher. Dodecanedioic acid， 4-acetylbenzoic acid， 5-oxotetrahydrofuran-2-carboxylic acid， glycerol distearic acid ester， δ-tetradecalactone， diethyl succinate in clay jar fermented wine， and phenylethyl acetate， benzyl alcohol， 1-hexanol in stainless steel jar fermented wine are the characteristic flavor substances that distinguish the two fermentation jars. The results of sensory evaluation showed that the taste of pot-fermented wine was more complex and layered， and its aroma intensity was also more advantageous. The mellowness of stainless steel jar fermented wine was better. Conclusions: Clay jar fermentation can enhance the floral and fruity， sweet volatile flavor of Cabernet Sauvignon wine， and increase the complexity and layering of the taste. The wine fermented in stainless steel cans has honey aroma and roast aroma， and the mellow taste is better.

naturally fermented wine  /  clay jars  /  volatile flavor compounds  /  gas chromatography-mass spectrometry (GC-MS)  /  electronic nose