Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 14 （g/mL）, yeast addition amount of 4.0%, and the fermentation temperature of 30 ℃. The phenolic compounds increased first and then decreased during the main fermentation period, and the total phenolic and total flavonoids content reached the maximum of 163.75 and 14.00 μmol/100 g·DW, respectively. During the fermentation period of 1~8 d, polypeptide content also increased first and then decreased, and further tended to be stabilized. The maximum polypeptide content of 4.95 g/L was obtained at fermentation 4th day. DPPH and ABTS⁺ free radicals scavenging activity of the quinoa fermentation liquid were the highest at the 3rd and 4th day, respective-ly. While it’s FRAP iron reducing power remained at a high level at the first 1~3 d, and decreased to 12.86 μmol/100 g·DW at 7~8 d and tented to be stable. Dynamic changes of these active substances might be the important material basis for the formation of Chinese quinoa rice wine anti-oxidation activity.