The advantages and disadvantages of three kinds of methods such as vacuum distillation-GC, activated carbon adsorption-GC, and HS-GC for quantitative analysis of flavor components in wine were compared in this paper. The experimental results have shown that activated carbon adsorption-GC is proper for detecting acetaldehyde and n-butyl alcohol in wine; vacuum distillation-GC, activated carbon adsorption-GC analysis are fit for measuring n-propyl alcohol and isoamyl alcohol. Besides, it is simple and convenient for analyzing acetic ether, ethyl lactate and methanol by HS-GC. Furthermore, acetic acid and glycerine are suitable for vacuum distillation-GC and activated carbon adsorption-GC analysis, respectively. Due to its moderate boiling point and viscosity, isobutanol can be measured by all three methods. The above conclusions can supply a good reference for later analytical work for flavor components in wine.