Abstract:Pumpkin and rice wine were used as raw material， the sectioning， and blanching， mashing， enzymolysis， filtration， mixture， homogenizing method， conducts the research to the compound pumpkin rice wine beverge production process， determine the optimum parameters of the drinks. Experiments for compound beverage of color， taste， organization measure based on comprehensive score， optimal formula was the mixture of pumkin juice and rice wine 50 %，white sugar 10 %， citric acid 0.3 %， mading of the best quality of drinks.