Xiaogan pearl glutinous rice produced in Hubei Province was used to make sweet rice wine with four different kinds of starter brands (Xiaogan,Mipopo,Suzhou,Angle).Four kinds of sweet rice wines were evaluated by sensory evaluation.The content of chemical components,small molecular sugars,organic acids and free amino acids were detected.Results showed that there were significant differences in most nutritional ingredients of four fermented sweet rice wines made by different starter brands.The content of total sugar and reducing sugar in sweet rice wines made by Angle and Suzhou brand starters were more than that made by Mipopo and Xiaogan brand starters.The content of small molecular sugar and organic acid in Angle and Mipopo sweet rice wines were higher than that in Xiaogan and Suzhou sweet rice wines.Xiaogan fermented sweet rice wine performed well in free amino acid analysis,followed by Mipopo fermented sweet rice wine.Mipopo sweet rice wine obtained a high score of sensory evaluation,followed by Suzhou yeast fermented rice wine.Because of its high sensitive to taste compound,electronic tongue was used to identify different rice wine products.A predictive model of probe response value and taste sense based on the electronic tongue was established.