Ceramic wine bottle as a container of wine has a certain history and unique advantages. However， the quality of ceramic bottles is uneven， and the influence of different formulations and processes on the quality of ceramic wine is rarely reported. This project studied the effect of different processes and formulations of ceramic bottles on the quality of 40 degrees white spirits， 53 degrees white spirits and 12 degree yellow wine by determining physical index such as alcohol， pH， lead and cadmium concentration， total acids and total esters in different storage period （2 months， 4 months and 6 months）. The results showed that with the extension of storage period， for the white spirits， the degree of decreased gradually， the total acid and total ester increased， the pH value decreased first and then increased， and there was no significant change in lead and cadmium. With the increase of storage time， for the yellow wine， alcohol content and lead content decreased gradually， total acid and cadmium did not change significantly， pH value decreased first and then increased. The high temperature ceramic wine bottle is more conducive to the storage of white spirits and yellow wine， and the ceramic wine bottle without inner glaze has an effect on the alcohol degree and total acid of white spirits and yellow wine. Outside the glaze of white spirits and rice wine quality had no effect.