Abstract:Each of the five long-grain rice，japonica rice，and milled rice were collected，and the taste profile characterizations of 75 rice wine samples which fermented by the five rice wine koji under the same condition were studied by electronic tongue and multivariate statistics.Principal component analysis，canonical correspondence analysis，permutational multivariate analysis of variance，multivariate analysis of variance，and cluster analysis showed that the effect of raw materials on the taste profile of rice wine was greater than rice wine koji.Meanwhile，the taste profile of rice wine fermented by long-grain rice and japonica rice were similar，and these two samples indicated significant differences with the rice wine fermented by milled rice.It was worth mentioning that astringent，bitterness，and richness were identified by linear discriminant analysis as key variables significantly associated with the taste profile difference.Thus，it can conclude that the rice wine fermented by long-grain rice with best taste quality.