In the present study, the effect of socking time of glutinous rice on the flavor quality of Chinese rice wine was explored by GC-MS and electronic nose using volatile components as the indicators. The results showed that alcohol and ester compounds were the main volatile flavor in Chinese rice wine. Cluster analysis showed the flavor quality of Chinese rice wine might change significantly when the socking time was more than 11 d. Mann-Whiney test also indicated that the aromatic substance of volatile components of Chinese rice wine decreased significantly when the socking time was more than 11 d (p<0.05). Thus, we concluded that the soaking time of less than 11 d was benefit for the fermentation of Chinese rice wine.