Abstract: The study emphasized the effect of micro-air to flavors and free amino acids in Chinese rice wine during storage. Samples, the Chinese rice wine produced in the year of 2009, were kept in different containers sealed. Micro-air was injected into samples every 30 days with two different amounts, which were 25 mL/L and 50 mL/L respectively. Volatile flavors and free amino acids were detected every 60 days with the period of 8 months. The results showed that, compared with samples kept sealed, in the samples kept under micro-air conditions, the number and content of higher alcohols and phenols reduced significantly, those of esters increased significantly (p＜0.05), the number of aldehydes and ketones increased first and then decreased, which illustrated that micro-air can promote the reactions from alcohols to aldehydes, from alcohols and aldehydes to acetals, from alcohols and acids to esters, from aldehydes to acids, and namely promote the aging of Chinese rice wine. The content of histidine, threonine, tyrosine, cysteine and methionine in samples injected micro-air decreased significantly, which indicated that this way could improve the process of Chinese rice wine aging. Judging from the results of flavors and free amino acids, 50 mL/L micro-air injected amount was the best to improve the wine aging period. This research laid a theoretical foundation for Chinese rice wine aging with micro-oxygen technology and can be applied into Chinese rice wine storage process by using stainless steel tanks to improve its quality.