The changes of soluble solids content, pH and alcohol content of sweet potato glutinous rice during the fermentation process were studied in this study. Moreover, effects of different storage conditions on the composition, fusel oil content, and antioxidant activities of sweet potato glutinous rice liquor were investigated. The results showed that the third day of fermentation was the critical period of sweet potato glutinous rice liquor fermentation. Under different storage conditions, the contents of soluble solids, total esters and total phenols were not changed, and the contents of alcohol, flavonoids and vitamin C were affected by temperature and pectinase additions. The storage temperature of 4℃ and the pectinase addition of 2% could save sweet potato glutinous rice liquor quality and flavor, and reduce the production of fusel oil. Determination of antioxidant activity showed that the increased pectinase enhanced the antioxidant capacity and total reduction ability of the ripening brewing liquid.