Abstract: In the present study,the concentration and change of 16 kinds of common metal elements including Na,K,As,Pb,Cd,Ti,Mg,Fe,Cu,Mn,Zn,Ca,Al,Ni,Cr and Ba were detected in wine lees( fermented grain) in the fermentation process using ICP- MS coupled with microwave- assistant decomposition methods.It suggested that the spatial distribution of the wine lees and the fermentation time exerted clear influence on the concentration of the metal elements in the samples.The concentrations were significantly higher in the mid- lower lees than those in the mid- upper ones,and increased with increasing of fermentation time. The increasing rates of the mid- lower samples were much faster than the mid- upper,which reached to a balance after fermentation for 28 days while the latter showed a balance after 28~35 days.The difference in concentration and change pattern of metal elements in wine lees of different spatial distribution may be ascribed to the production and transfer of Huang- shui during fermentation. The preliminary study suggested that the fermentation mediates influence the multi- elemental composition of fermented grains,thus impact the transferring efficiency of metallic components from raw materials to wine products.