The brewing of quinoa wine using traditional solid-state fermentation method is of great significance to extend the quinoa industry chain. In this study， quinoa and sorghum were used as the main raw materials to brew quinoa wine and sorghum wine by solid-state fermentation， and the volatile flavor components of quinoa wine and sorghum wine were detected by gas chromatography-mass spectrometry(GC-MS) and gas-ion mobility spectrometry(GC-IMS). The results showed that the total volatile flavor components detected by GC-MS in quinoa wine were 49 and sorghum wine was 29. 23 and 12 unique substances were detected in quinoa wine by GC-MS and GC-IMS， respectively， among which D-limonene， α-Gurjunene， caryophyllene， ethyl isobutyrate， isobutyl propionate， isoamyl butyrate， methyl 2-methylbutanoate and (E)-2-hexenal were the characteristic volatile components in quinoa wine； Isoamyl alcohol， (s)-(-)-ethyl lactate， 1-propanol， ethyl octanoate， ethyl acetate， ethyl butyrate and 2-dimethylpyrazine were high volatile flavor components common to both quinoa wine and sorghum wine； the relative levels of isobutyl alcohol and isoamyl alcohol with undesirable odor were lower in quinoa wine compared to sorghum wine. The sensory evaluation showed that the quinoa wine had more prominent grain and fruit aromas and a fuller， rounder body， which may be attributed to the unique volatile components at play. This study provides analytical ideas for quinoa wine development.