Abstract:To explore the optimum producing process of Schisandra rice wine.The orthogonal test was used to investigate the effect of 4 factors on the brewing of Schisandra rice wine，such as additive amount of Schisandra and distiller's yeast，fermentation time and temperature.The experimental results showed that the optimum process parameters for the producing process of Schisandra rice wine was that fermentation temperature 30℃，additive amount of Schisandra 3%，fermentation time 66 h，additive amount of distiller's yeast 0.8%.Schisandra wine sensory score was（86.7±2.15）under this conditions.While the physical and chemical indicators of Schisandra rice wine were 9.6%vol，acidity 3.0 g/L，sugar content 72.0 g/L，solid content 16.3 g/L.And the produced rice wine made by Schisandra and glutinous rice meet the country's national safety standards.It is also provides research directions for the development of new health drinks.