Abstract:In order to make full use of the abundant lotus root resources in Jining，rice wine with lotus roots was developed using glutinous rice and lotus root as raw materials，and ripe wheat qu and active dry yeast as saccharification starter.Through the combination of single factor test and orthogonal test and analysis of variance，the alcoholic degree，total sugar and total acid of finished wine were comprehensively compared to determine the optimal fermentation process of rice lotus root wine.The single factor test showed that the optimal ratio of lotus root was 25 %；the optimal treatment levels of water consumption，ripe wheat qu dosage，active dry yeast dosage and main fermentation temperature were 90 %，10 %，0.6 %，and 28 ℃，respectively.The orthogonal test and analysis of variance showed that the optimal fermentation process of lotus roots rice wine was that 90%water consumption，26 ℃ main fermentation temperature，10%wheat qu and 0.6%active dry yeast.Under these conditions the rice wine was clarified，golden in color，harmonious in lotus-root flavor and fresh in taste.