Abstract: Qualitative determination of ten cations of liquid and sediment in yellow rice wine suggested that only Fe3+ and Fe2+ were related to the instability of Yellow rice wine. The content of protein , polysaccharide, Fe3+ Fe2+ and tannin which were connected with instability was guantativaly determined. The proteins and their molecular weights in liquid and sediment were also isolated and tested respectively. The experimental result indicated that protein and polysaccharide were components of sediment.