Abstract:With black rice，buckwheat and glutinous rice as main raw materials，and sweet wine koji as starter，the fermentation process was optimized by single factor experiment and orthogonal experiment，and the sensory indexes，physical and chemical indexes，as well as the antioxidant activity of the obtained black rice and buckwheat rice wine were determined.The results showed that the optimum fermentation conditions were as follows：the mass ratio of glutinous rice to black rice to buckwheat 4∶6∶6，cooking time 20 min，solid-liquid ratio 20∶9（g/mL），and fermentation time 7 d.Under these conditions，the black rice and buckwheat rice wine was moderately sour and sweet，with mellow taste，harmonious wine body，and rich flavor components，and had a certain antioxidant function.