Abstract:A new type of yogurt was developed as the red wine and whole milk as raw materials.The effects of the amount of red wine added，amount of sugar added，inoculation amount of starter cultures and fermentation time on the sensory score of red wine yogurt were investigated by single-factor test.Then the technology of red wine yogurt was optimized by response surface method.The results showed the optimum conditions of the red wine yogurt were as follows：the amount of red wine added 7%，the amount of white sugar added 6%，inoculation amount of starter cultures 4%，fermentation time 7 h.Under the condition of this process，the fermented red wine yogurt had such advantages as uniform color，fine tissue，moderate sour and sweet，and the nutrition and flavor of red wine and milk.The comprehensive quality of products reached the best effect.