Hongqu　glutinous　rice　wine　was　evaluated　by　quantitative　descriptive　analysis　method.　12　market　products　including　4types　(dry　type,　semi-dry　type,　semi-sweet　type　and　sweet　type)　were　selected.　The　aroma　wheel　and　the　flavor　wheel　for　describing　the　aroma　and　taste　profile　of　the　wine　were　generated　first.　Then　the　languages　including　definitions　and　references　for　the　main　sensory　attributes　of　the　wines　were　established.　Based　on　the　languages,　the　common　sensory　characteristics　of　the　wine　and　the　differences　among　each　type　were　evaluated　by　quantitative　descriptive　analysis.　The　results　showed　that　the　flavor　of　Hongqu　glutinous　rice　wine　was　mellow　with　strong　ester-like　and　sauce-like　fragrant.　It　also　had　delicate　drug-like,　rice-like,　yeast-like　and　smoky　incense.　Its　aroma　was　harmonious　with　the　long-lasting　fragrance　but　little　exotic　fragrance.　For　the　taste,　the　Hongqu　glutinous　rice　wine　was　slightly　spicy　with　obvious　sourness　and　astringency.　And　its　taste　was　rich　and　long-lasting.　Besides,　various　flavor　characteristics　were　also　found　from　different　types　of　Hongqu　glutinous　rice　wine.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.