Twenty esters, 14 alcohols, 5 aldehydes, 5 ketones, 5 lactones, 2 S-containing compounds and 1 hydrocarbon are identified by GC-MS from volatile compounds in a glucose solution containing Yeat-Carbon-Base medium fermented for 64 hrs by Saccharomyces bayanus at pH 3.5, $25^{circ}C$, 400rpm and 35L/h of aeration for 24hrs. Under the different conditions of conservation(1~4), ethyl 2-hydroxy-4-metjhylpentanoate, ethyl succinate, nonanol and phenylacetaldehyde are produced during conservation of fermented solution. 17 esters increased during conservation at $13^{circ}C$ for 12 weeks and the increase of ethyl 9-hexadecenoate is important among 13 esters increased during conservation at $35^{circ}C$ for 24hrs. During conservation, aldehydes increased at $35^{circ}C$, but decreased at $13^{circ}C$ and the great increase of isobutanal, benzaldehyde and phenylacetaldehyde is observed at $35^{circ}C$. Alcoho and lactones increased but ketones decreased during conservation.