Abstract:In order to study the influence of fermentation conditions on the quality of black rice wine and optimize the brewing process of black rice wine，the study took black rice wine as the research object.The single factor test and orthogonal test，the detection indexes and sensory evaluation of black rice wine under different fermentation conditions were conducted. The results of single factor test showed that fermentation time，fermentation temperature and the yeast addition have obvious effects on the quality of black rice wine. The results of orthogonal experiment showed that the best combination of fermentation conditions for black rice wine：the yeast addition was 0.8%，the fermentation temperature was 30 ℃，and the fermentation time was 84 h.The black rice wine produced under these conditions showed a uniformly bright red color，harmonious and mellow taste，the sweet smell of the wine and a black rice unique aroma.