Objective: The purpose of this study was to establish the fingerprint of volatile components of Wuyi Hongqu Huangjiu base wine， which could be used to distinguish the age of base wine. Methods: The volatile components in Wuyi Hongqu Huangjiu with different aging time were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS)， and the key components related to the year were determined by orthogonal partial least squares discriminant analysis (OPLS-DA) and Spearman correlation analysis， which were used to construct the characteristic fingerprint of the year base wine. Results: A total of 122 volatile components were detected and identified from Wuyi Hongqu Huangjiu in different years， and 20 were significantly correlated with aging time (r>0.5 or r < -0.5). Among them， N-benzoyl glycine ethyl ester， 6-heptanoic acid ethyl ester， acetic acid-2-ethyl phenyl ester， 3- (2-furanyl) - 2-acrolein， ethyl phenylacetate were significantly positively correlated with aging time， 2-furan methanol， caprylic acid Ethyl heptanate and other 12 species were negatively correlated with the aging time of Wuyi Hongqu Huangjiu. Based on the selected 20 year characteristic volatile substances， the fingerprint of Wuyi Hongqu Huangjiu base wine was constructed. According to the OPLS-DA analysis of aroma components and the fingerprint data information， the samples of Wuyi Hongqu base wine from 2 to 15 years were divided into three categories: Green wine (2-4 years)， medium wine (5-9 years) and old wine (10-15 years)， The reliability of the established map was verified by secondary sampling analysis. Conclusion: The fingerprint of volatile components constructed by GC-MS technology could provide basic data support for the quality evaluation and identification of wine age of Wuyi Hongqu Huangjiu.