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Msalais is a traditional Chinese wine. The strong caramel odor makes Msalais monotonous and inharmonious, with more imbalances in industrially produced Msalais. In this study, the aromatic evolution of Msalais during industrial production was analyzed by sensory testing and gas chromatography-mass spectrometry. The analysis revealed that dynamic changes of corresponding aromatic compounds were consistent with the change of odors. The concentration of grape juice caused strong caramel odor and weak floral and herbaceous odors in industrial Msalais. Further, controlled fermentation ameliorated the imbalance. These findings revealed the traditional aromatic characteristics that should be improved during the industrial production of Msalais.