Abstract:By the high quality sticky rice and dried fragrans as raw materials，with dried fragrans added，water added and fermentation time as single-factor test indexes，and taked sugar degree，alcohol content，pH value，alcohol outputed and sensoried score as evaluation indexes，the single-factor test was carried out，and the comprehensive weighted scoring method was adopted to optimize the technological parameters of fermented dried fragrans wine by orthogonal test.The results showed that in 250 g sticky rice，0.75 g of dried fragrans was added，90 mL of water was added and the fermentation time was 4 d.Under these conditions，the comprehensive score of fragrans wine was the highest.The finished fragrans wine has a sugar degree of 33.22 °Bx，an alcohol content of 4.60% vol，a pH of 3.79 and a capacity of 320 mL.The product was golden and clear in color，rich in wine flavor，fragrant in smell，sweet in import，sweet but not greasy，harmonious in flavor，and unique in fermented fragrans wine.