Abstract:Fresh Castanea henryi and glutinous rice were used as the raw materials，and Osmanthus fragrans was used as the auxiliary material.The process parameters for the fermentation of Castanea henryi and Osmanthus fragrans liquor were optimized using single-factor experiments and the response surface methodology.The optimal fermentation conditions were determined to be as follows：koji，9.8%；fermentation temperature，31℃；Osmanthus fragrans，3%；fermentation time，10 d.Under these optimal conditions，the wine liquor yield was high（42.50%），with an alcohol content of 46.0% vol.Moreover，the wine was clear and bright and had a harmonious aroma，mellow taste coordination，and long aftertaste，resulting in a sensory score of 85.