In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials. The content of moisture, protein, ash, starch and fat were measured. The content of reducing sugar, soluble solids, alcohol, and total acid of the fermentation process were tested. After the fermentation was completed, the taste and smell of the fermented wine were determined through the sensory evaluation, electronic tongue and electronic nose. The results showed that the protein, starch and fat content in Indica glutinous rice, Japonica glutinous rice and waxy maize had significant differences (P