To evaluate the applicability of near infrared spectroscopy for determination of the five enological parameters (alcoholic degree, pH value, total acid and amino acid nitrogen, °Brix) of Chinese rice wine, transmission spectra were collected in the spectral range from 12500 to 3800 cm-1 in a 1 mm path length rectangular quartz cuvette with air as reference at room temperature. Five calibration equations for the five parameters were established between the reference data and spectra by partial least squares (PLS) regression, separately. The best calibration results were achieved for the determination of alcoholic degree and °Brix. The RPD (ration of the standard deviation of the samples to the SECV) values of the calibration for both alcoholic degree and °Brix were higher than 3 (4.30 and 7.94, respectively), which demonstrated the robustness and power of the calibration models. The determination coefficients (R2) for alcoholic degree and °Brix were 0.987 and 0.991, respectively. The performance of pH, total acid and amino acid nitrogen was not as good as that of alcoholic degree and °Brix. The RPD values for the three parameters were 1.48, 1.85 and 1.82, respectively, and R2 values were 0.964, 0.970 and 0.971, respectively. In validation step, R2 value of the five parameters are all higher than 0.7, especially for alcoholic degree and °Brix (0.968 and 0.956, respectively). The results demonstrated that NIR spectroscopy could be used to predict the concentration of the five enological parameters in Chinese rice wine.