Abstract:Abstract：The experiment studied the extraction process of osmanthus wine which used extract prepared from fresh osmanthus as raw material.The extraction process parameters of osmanthus wine were optimized by single factor test and orthogonal test.The antioxidant ability of osmanthus wine was studied in this optimal extraction process.The scavenging tests of DPPH free radicals，hydroxyl radicals（·OH）and superoxide anion free radicals（O2-·）were carried out under the same mass concentration（calculation of the mass concentration of the total flavonoids in osmanthus wine and extract），and half of their clearance rate was calculated as the evaluation index of antioxidant capacity.The results showed that，the optimal process parameters were shown as follows：3.5%extracts were added to the base wine with alcohol degrees of 60%vol and leached 2 hours at 75 ℃.The extraction rate of total flavonoids could reach 91.34%，and sensory evaluation was divided into 94.3 points.The newtyped osmanthus wine produced by this process had high flavonoids content，and its antioxidant ability was strong，which was positively correlated with the mass concentration of flavonoids it contains.