The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower than those in the wheat koji fermented samples, and 64.04 g/L of reducing sugar in the sample was not converted. This showed that enzyme preparation could not replace the role of wheat koji in yellow rice wine fermentation, and the flavor of yellow rice wine could be regulated according to the amount of wheat koji added in actual production. Our results chould provide theoretical support for the role of wheat koji in yellow rice wine brewing.