Effect of malt on Chinese rice wine production was studied by partially replacing wheat Qu with malt in Chinese rice wine fermentation.The results showed that the optimal ratio of malt and wheat Qu was 1∶ 1 and the total usage was 10% of raw material.The finished product was orange,aroma and light taste Chinese rice wine.It is also discovered that perlite and diatomite could effectively reduce the Chinese rice wine precipitation and the appropriate total usage was 2~3 g/L.In conclusion,adding malt in fermenting mash could reduce wheat Qu usage and improve Chinese rice wine quality and flavor.