Abstract: In this study, qualitative and quantitative analysis of main organic components of liquor fermentation were made.Firstly, the indicator was used to detect the presence of proteins or peptides and alkaloids and p H was determined by p H meter.Secondly, the standard curve method was used to determine the content of small molecular sugar and amino acid and the ethanol content was determined by headspace solid phase microextraction gas chromatography.Finally, the classification and content of organic acids were determined by HPLC and solid phase microextraction coupled with gas chromatography-mass spectrometry was used to analyze the volatile components. Experiments on the analysis of the components of yellow water from liquor fermentation showed that detection of amino acids, peptides, proteins and alkaloids were not detected, p H was 4.34, the content of ethanol was 1.04 m L/100 m L, the content of small molecule sugar was 11.01 mg/m L, the content of amino acid reached up to5.11 mg/m L, the content of acetic acid was 737.58 mg/100 m L, the content of acetate formic acid was 248.73 mg/100 m L and a total of 56 kinds of volatile components were contained, the percentage of esters accounted for 90.38% of total volatile constituents.The results showed that small molecular sugar, amino acid, ethanol, acetic acid, formic acid and esters as the organic components were contained yellow water from liquor fermentation.