Abstract:A chestnut mutton yellow rice wine product with the amino acid content and composition more in line with human needs was developed with glutinous rice，chestnut，and mutton as raw materials and red yeast rice and Xiaoqu as starters.Amino acid nitrogen content and sensory score were measured as evaluation indicators.The production process of the wine was optimized with orthogonal design.The amino acid content and composition of the samples produced under the optimal conditions were determined and the amino acids were evaluated.The fermentation conditions were optimized as chestnut addition of 20%，mutton addition of 8%，Xiaoqu addition of 0.8%，red yeast rice addition of 13%，fermentation time for 9 days，and fermentation temperature at 18 ℃.In the yellow rice wine produced under the optimal conditions，essential amino acids accounted for 38% of the total amino acids，close to the 40% stipulated by the Food and Agriculture Organization of the United Nations and the World Health Organization（FAO/WHO）.Moreover，the optimized product showed the score of ratio coefficient of amino acids being 52.9，higher than that of the control group.The results indicated that the produced chestnut mutton yellow rice wine had rich amino acids and met the physiological needs of human.The content of delicious amino acids showed that the chestnut mutton yellow rice wine had a unique taste.