Abstract:Acanthopanax senticosus fruit was used as raw material to produce A.senticosus wine.Sensory score and alcohol content were used as evaluation indices.Four single factor experiments were carried out，namely material water ratio，pectinase addition，fermentation temperature，and inoculation amount.On the basis of determining fermentation temperature，response surface methodology was used to optimize the other three factors.The best brewing technology of A.senticosus wine was determined to be a 1.7∶1 material water ratio，addition of 60 mg/L pectinase，inoculation amount of 207 mg/L，and fermentation temperature of 24 ℃.The results showed that A.senticosus wine had red color，rich aroma，plump body，and unique style.It had an alcohol content of 11.9% vol and a sensory score of 94，and the volatile acid and total sulfur were 0.3 g/L and 42 mg/L，respectively.The microbial index test showed that there were less than three coliforms and 12 colonies，which met the industry standard for fruit wine.