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Acetic esters are an important contributor to the fruity aroma of wine. The aim of the research was to explore the kinetical feature for the formation of important acetic esters, using Ecolly to ferment dry white wine according to conventional process after being inoculated with active yeast. During the fermentation process, the ethanol and acetic acid contents were monitored and the contents of representative aroma of isoamyl alcohol, phenethyl alcohol, ethyl acetate, isoamyl acetate and phenethyl acetate were analyzed by SPME-GC-MS so as to achieve the feature of odor activity and establish corresponding kinetical models based on the classical principle of chemical reaction kinetics. The results showed that the isoamyl acetate exhibited aroma active through the fermentation process, and phenethyl acetate was only aroma active at the maximum production, while ethyl acetate was lower than the olfactory threshold. The contents of the considered aroma from the beginning to the maximum production were in line with the zero order kinetical feature (R2>0.95, P<0.001), revealing that the production of ethyl acetate was synchronous with the production of acetic acid and ethanol, whilst the production of isoamyl acetate or phenethyl acetate was delayed compared with the production of isoamyl alcohol and phenethyl alcohol. With considering the characteristics of zero order kinetics, the production of acetic acid and phenethyl acetate could be modulated and enhanced at their halfproduction times so as to improve the floral and fruity odour.