The key free and glycosidically bound aroma compounds of ‘Shuanghong’ red wine were identified by liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV) analysis. The results showed that 37 free aroma compounds with flavor dilution (FD) factors higher than 8, and 23 free aroma compounds with OAVs higher than 1 were identified. Based on the results from aroma reconstitution and quantitative descriptive sensory analysis, there was no significant difference in the intensity of hawthorn-like, smoky/animal-like, fatty, and cooked vegetable-like aromas between the original wine and reconstituted wine prepared by mixing 42 aroma compounds, but the intensity of green and black berry-like aromas in the latter was significantly lower than that in the former. Aroma omission tests confirmed that fatty acid ethyl esters, β-damascenone, C₆ alcohols, and volatile phenolic compounds had significant effects on the overall aroma of ‘Shuanghong’ wine.