In Chinese market， rice wine is generally packaged in composite film bags， glass bottles， ceramic bottles， plastic buckets and Tetra pak pillows. The barrier properties of different packaging materials are quite different， which have different effects on the flavor of the finished rice wine. In order to detect the change of flavor of rice wine in different packaging materials， the oxygen transmittance and water vapor transmittance of packaging materials， the turbidity of rice wine， the contents of alcohol， ester and aldehyde and the physicochemical indexes were detected by the pressure difference method， coulommeter detection method， cup method， infrared sensor method， turbidity detection method， solid phase microextraction method and the detection methods of alcohol， total acid， total sugar and amino acid nitrogen. It was found that the composite membrane had the worst barrier performance， and the permeability of oxygen and water vapor were very high， which were 1 448 cm3/ (m2·24 h·0.1 MPa) and 2.09 g/(m2·24 h)， respectively. The finished wine had obvious flavor loss within 3-6 months of storage， and a large amount of precipitation appears after storage for 1 year. Therefore， packaging materials with poor barrier properties were not suitable for packaging rice wine. The barrier performance of the plastic drum was in the middle， the oxygen transmission rate was high， but the water vapor transmission rate was low. HDPE plastic bucket would accelerate the oxidation of the wine body， making the turbidity and the content of a variety of volatile substances rise， which was not conducive to maintaining the stability of the flavor， and the shelf life should be set within 1 year. Tetra pak， glass bottles and ceramic bottles had better barrier properties， and lower oxygen and water vapor transmission rates. After storage for 1 year， the precipitation was less， and the flavor content of rice wine remained relatively stable. The physical and chemical indexes and flavor of the glass bottle packaging products stored for 1-17 years were analyzed. The quality of the products was good and they were still suitable for drinking. The content of most flavor substances in rice wine remained stable， but the content of aldehyde compounds increased under the influence of slightly dissolved oxygen. This indicated that the rice wine is stored in glass containers， and the aging changes also occur.