Abstract: Color is an important quality indicator of Chinese rice wine.In order to further reveal the browning mechanism of Chinese rice wine and then provide theory basis for aging process control,the biological (enzymes and microorganisms),chemical (O₂and pH) and physical factors (light and temperature) which may affect browning of Chinese rice wine were discussed,and the key factors that had significant effect on browning of Chinese rice wine were investigated by the variance analysis and Tukey's HSD comparison.The results showed that there were abundant enzymes and microbes in the new brewed wine,and the operation of increasing alcohol content and boiling had significant effect on browning of rice wine.But the enzyme and the microbes,would be inactivated after alcohol and boiling treatment,which made the biological factors had no effect on the subsequent browning of the rice wine.The effect of 0₂ on the browning of Chinese rice wine was very significant.The micro-aerobic condition made by pottery jar was favorable for the browning of the wine,and 2 mL/100 mL was appropriate when the sterile air was used.The pH in the aging process of Chinese rice wine generally maintained at 3.8~4.6,in which the pH had significant effect on the browning of glutinous rice wine,and higher pH would inhibit the browning reaction of rice wine.In the physical factors,the temperature had significant effect on the browning of rice wine,and the proper increasing of the temperature could accelerate the browning reaction such as Maillard reaction.Light which could provide energy for oxidative polymerization of polyphenols to accelerate the browing of rice wine also had significant effect on the browning of rice wine.