Abstract:Siraitia grosvenorii and Marsh grapefruit as the main raw material， after crushing juice， in fermenta－ tion process in the comprehensive consideration of SO2 addition amount， pH， fermentation time and the initial sugar was added to the effects of such factors as the amount， single factor test， main fermentation by orthogonal test and sensory evaluation， and ultimately determine the optimal fermentation conditions； after fermentation stage by ultrasonic method and diatomite clarifying agent composite used for clarification of the orthogonal test. The test steps， prepared with alcohol was 11.0 %vol， color rendering brown， refreshing taste， clear and trans－ parent and with Siraitia grosvenorii and grapefruit fragrance and mellow wine aroma of Siraitia grosvenorii grapefruit wine.