Abstract:The Yuanyang red rice was used as raw material to brew red rice wine through semi-solid fermentation technology.The qualities of red rice wine under different fermentation conditions were evaluated by yield，alcoholicity，pH，acidity，reducing sugar，soluble solid，protein，total phenol and sensory evaluation results.The results indicated that the optimal fermentation conditions were determined as follows：koji addition 1%，saccharification for 24 hours at 28℃and fermentation for 3 days at 30℃.Under the optimum conditions，the sensory score of red rice wine was up to 91.7 points，the contents of yield，alcoholicity，pH，acidity，reducing sugar，soluble solid，protein，total phenol were 175.5 mL/100 g，10.3%vol，4.1，10.0 g/L，108.4 g/L，14.9%，17.6 mg/mL and 0.4 mg/mL，respectively.All the physical and chemical indexs were accord with standard.The red rice wine had fragrant aroma，mellow taste and certain nutritional value，offering a sound basis for the industrial production of red rice wine.