Abstract:In order to improve the quality of the Pyracantha fortuneana fruit wine，the brewing method of Pyracantha fortuneana cider was studied in this study with wild Pyracantha fortuneana in the Kunming plateau area as raw material.In the raw material processing stage，the number of SO2and pectinase addition was selected as a single factor experiment，and alcohol accuracy was used as the evaluation index to determine the range of single factor addition.In the main fermentation stage，a single factor experiment was carried out with the initial saccharide，the initial pH，the yeast addition and the fermentation temperature.The alcohol accuracy was used as the evaluation index to determine the range of single factor addition.Through the orthogonal optimization test，the optimal fermentation condition of the fruit wine was obtained by using the sensory evaluation score as the indicator.The concentration of pectinase in the raw material treatment stage was 20 mg/L，and the concentration of SO2was 70 mg/L.In the main fermentation stage，the initial sugar was 16%，the initial pH was 7.0，the fermentation temperature was 27℃，and the yeast addition was 0.7%.The Pyracantha fortuneana fruit wine under the best conditions is bright red，full body，with a unique Pyracantha fortuneana fruit wine style.