Abstract: Nantong Hualushao wine is a special type of traditional Huangjiu, or Chinese yellow wine. It has been added to the list of intangible cultural heritage in Nantong, Jiangsu Province. In this study, the key quality indicators of ten commercial Hualushao wines and five traditional Huangjiu products were determined. The organic acids and sugars were analysed using high-performance liquid chromatography (HPLC), and the colour was measured with a spectrophotometer. By comparing the content of the Hualushao wines and the Huangjiu samples using statistical methods, the differences between these two products were described, and the characteristics of Hualushao wine were clarified. Results revealed that the acetic acid, total sugar, glucose, alcohol, and soluble solid content, as well as the pH value of Hualushao wine, were significantly higher than those of traditional Huangjiu (P<0.05). These findings could explain the sweeter taste of Hualushao wine. Moreover, a sensory evaluation indicated that the aroma, taste, and palatability of Hualushao wines were superior to traditional Huangjiu. Additionally, the scores for aroma and taste were closely related to lactic acid, total sugar, and soluble solid content. Principal component analysis (PCA) was also performed to determine the sample characteristics and physicochemical components. Results confirmed that the key indicators for Hualushao wine were pH value and the content of acetic acid, total sugar, glucose, alcohol, and soluble solids. In summary, this work provides theoretical support for the quality supervision of Hualushao wine.