Abstract: In general,the color formation of yellow wine commonly resulted from enzyme-associated and non-enzyme-catalyzed browning reactions during natural aging.In this work,Laohuzhou rice wine was selected to investigate the correlation between nutrient contents and browning during natural aging.Laohuzhou rice wine with same producing processes at different years were using as raw materials,the browning degree of rice wine and the nutrient contents including reducing sugar,amino acids,polyphenols,5-hydroxymethyl furfural,ascorbic acid were detected by chromatography and then the correlation between browning degree and the nutrient contents was analyzed using SAS software (version 9.1).The results showed that the contents of glucose,Asp,Ala,Val,Ile,Leu and Lys were remarkably correlated with the browning degree in the rice wine (P<0.05),respectively.Additionally one of the maillard reaction intermediates 5-hydroxymethylfurfural (5-HMF) and polyphenols were significantly correlated with the browning degree (P<0.01),whereas the correlation between ascorbic acid and browning was not significant (P>0.05).These results provided a theoretical basis for further analysis of relevance between changes of nutrients and color formation mechanism in Chinese rice wine during natural aging.