Abstract:Preservation of sweet rice wine treated with low pressure of carbon dioxide is non-thermal process－ ing. Sweet rice wine was preserved well by the low pressure of carbon dioxide at different temperatures. Growth of yeast was stuck by the pressure and the carbon dioxide in the wine. Most residual sugar was retained and kept the wine sweet sensory after 12 months storage. The production of higher alcohols and esters were inhibited by preservation with pressure. A great mount of higher alcohols were produced during the initial phase and a de－ cline followed due to the esterification. Conversely， esters increased during the post preservation. Ethyl lactate was the dominated ester increased by 2.45 times after preservation by pressure， which enhanced the principal aroma of the wine.