Methods were developed to quantitatively analyze 17 free amino acids in rice wine by Gas Chromatography-Flame Ionization Detector(GC-FID).The derivative reagent used in this study was N-tertbutyldimethylsily-N-methytrifluroacetamide(MTBSTFA).Conditions for derivatization(reagent,temperature,and time) were optimized to give high efficiency.Conditions were identified as N,N-dimethylformamide(DMF) as second derived reagents at 80℃for 60 min.Analysis of pure amino acid standards showed good linearity(R2≥0.99) within the ranges of 50 to 500 mg/L.Free amino acids in rice wine sample were quantified by the developed methods and the results were comparable to those analyzed by HPLC.The Pearson correlation coefficient was 0.998.Recoveries of amino acids were 87.11%~119.47% ranges for spiked rice wine.The results show that the developed GC-FID method is simple,accurate and reproducible.This experiment will provide fundamental for the detection of free amino acids abundance of 13C stable isotopes in rice wine by Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry(GC-C-IRMS) and further the metabolic experiment of rice wine brewing process.