Abstract:In the present study，Wangguo crisp pear was used as the raw material to produce a low-alcohol fruit wine by fermenting fruit juice.Single-factor and orthogonal experiments were used to determine the optimal processing conditions for fermenting low-alcohol pear wine.The results showed that the optimal conditions as follows：the initial sugar content of the pear juice was 17%，initial pH was 4.7，amount of potassium sulfite added was 160 mg/L，amount of yeast inoculated was 1.15%，and fermentation was performed at 17℃for 4 days.Under these conditions，a sweet wine having an alcohol content of approximately 4% vol was obtained.Furthermore，the wine had a slightly yellow color，good gloss，sweet and sour taste，and harmonious aroma.