Abstract:In order to optimize the fermentation procedure of Chinese rice wine from Cornus officinalis，C.officinalis extracts were treated for reducing their acid content and for astringency removal，added into glutinous rice，and fermented under the action of yellow ice wine koji.Using single-factor and orthogonal array designs based on the physicochemical index，sensory score，and active component content of the resulting Chinese rice wine from C.officinalis，it was determined that the optimal fermentation conditions for the production of this wine should include a 4∶7 （mL/g）C.officinalis extract to dry glutinous rice ratio，2.0%yellow ice wine koji，0.25%yeast supplementation，and a 7-day fermentation time.The alcohol，total sugar，total acid and non-sugar solid contents，together with the sensory indexes of the Chinese rice wine from C.officinalis obtained under this technology were in line with the relevant national standards.Its polysaccharide and C.officinalis saponin contents were 31.12 g/L and 0.046 g/L，respectively.