Abstract:The liquid production technology for brewing rice wine from raw materials was evaluated and the quality of the finished product was analyzed in this study.A single-factor experiment was used to determine the optimal fermentation temperature，initial pH value of the medium，and addition of xiaoqu.Response surface analysis was used to optimize the fermentation process，and a bench-scale test was carried out.The quality of the wine was determined by gas chromatography.Results showed that the optimal fermentation conditions were as follows：fermentation temperature，30℃；addition of xiaoqu，1.2%；and initial pH of the medium，6.Fermentation of twelve days yielded 50 °liquor（109.5% alcohol by weight）.The rice wine had a fresh scent and contained 0.43 g/L of ethyl acetate，which was in line with the national standard for first-grade clear flavor liquor.The methanol content（0.08 g/L）was well within the national safety standard.