Volatile components were extracted by head-space solid phase micro-extraction， and qualitative and quantitative analysis of volatile components by gas chromatography-mass spectrometry（GC-MS） and internal standard method. The effects of different alcohol and ceramic bottles on the processing temperature， inner glaze， and outer glaze on the volatile components were studied. The results show that， for white wine and rice wine， medium temperature ceramic bottle ester material content is higher than that of high temperature ceramic bottle， have inside glaze ceramic bottle is higher than no inner glaze ceramic bottle. Inside glaze and outer glaze have different effects on liquor and rice wine. White inside glazed ceramic bottles and yellow outer glazed ceramic bottles are higher than other colors of inside glazed and outer glazed ceramic bottles.