Abstract: In order to explore whether the addition of quinoa husks can affect the substance composition, flavor and biological activity of fermented Huangjiu, the traditional self-made Chenfuqu was used to ferment Huangjiu and two groups were set up inclouding ordinary Huangjiu and quinoa husks Huangjiu. The content of heavy metals in the two groups of wine samples was determined by atomic absorption spectrophotometer, and the basic physical and chemical indicators, differential compounds and flavor substances of the two groups of Huangjiu were analyzed and compared by high-performance liquid chromatography mass spectrometer (HPLC-MS) and gas chromatography-mass spectrometer (GC-MS), and the antioxidant activity of Huangjiu was analyzed. The results showed that the content of total saponins and total phenolic acids in quinoa husks Huangjiu was significantly higher than that of ordinary Huangjiu, and the lead content was lower. Aflatoxin B1 was not detected in both groups of Huangjiu. There were 48 different compounds in the two kinds of Huangjiu, of which alcohols and amides substances were the most abundant, both of which were ten, followed by four kinds of acid substances and two kinds of carbohydrate substances. There were 19 kinds of volatile substances detected by GC-MS, 12 kinds of direct sampling, 12 kinds of headspace sampling, four kinds of substances were calibrated by external standard method, and the substances in ordinary Huangjiu were butyl formate, acetic acid and butyric acid, the contents were 5.10±1.10, 4.40±1.70, 10.80±2.20 μg/mL respectively. The substances in quinoa husks Huangjiu were butyl formate, n-butanol, acetic acid and butyric acid, the contents were 9.00±1.80, 7.40±2.10, 4.50±1.00, 9.50±2.10 μg/mL respectively. In terms of antioxidant activity, the Fe²⁺ chelation rates of the quinoa husks Huangjiu and ordinary Huangjiu were 45.79% and 6.51%, and the tyrosinase inhibition rates were 94.84% and 71.11%, respectively. The quinoa husks Huangjiu was significantly better than ordinary Huangjiu. Compared with ordinary Huangjiu, self-made quinoa husks Huangjiu had higher content of non-volatile substances and volatile flavor substances in the wine body, and higher antioxidant capacity. The results of this study would provide a theoretical basis for brewing a new quinoa husks Huangjiu, and lay a foundation for the high-value utilization of quinoa husks.