Abstract: This study aimed to select suit glutinous rice varieties for the production of sweet rice wine. The wine was prepared by using 25 glutinous rice varieties harvest in Huaiyuan as raw materials. The basic components of glutinous rice, and the physicochemical properties the wine were compared. The sensory characteristics were investigated by using electronic tongue, electronic nose and sensory evaluation, and the relationship among the basic components of glutinous rice, physicochemical properties, and sensory qualities of rice wine was established by correlation analysis. The results showed that the total starch content of 25 kinds of glutinous rice was 59.0~81.0 g/100 g, the amylose content was 1.0~3.5 g/100 g, and the protein content was 6.6~8.5 g/100 g. The alcohol content of 25 kinds of sweet rice wine was 0.8~2.8%vol, the reducing sugar content was 15.5~31.8 g/100 g, and the total acid content was 0.29~0.66 g/100 g, which met the requirements of clear-juice type rice wine stipulated by industry standard. All rice wine presented antioxidant activity to some extent, while this made from Funuo 628 showed the best antioxidant activity, with DPPH free radical clearance and iron ion reducing ability reaching 71.3% and 15.7 μg V_C/mL, respectively. The sensory of 25 kinds of rice wine had significant differences. Among which, 13 kinds of rice wine were significantly better than the commercial Xiaogan rice wine, while the others were similar to the commercial one. The reducing sugar and total acid contents dominated in determining the sensory scores. Funuo 628 exhibited the advantages of both high sensory quality and good antioxidant activity, which therefore was potential to develop sweet rice wine with unique flavors and functional properties.