Abstract:In this study，Pyrus bretschneideri Rehd.was used as the raw material to prepare semi-sweet fruit wine by the single-factor test and the response surface test.The test took the fermentation temperature，initial sugar addition，yeast addition，and fermentation time as independent variables，and the sensory score was considered as the response value.In addition，the changes in the total sugar，reducing sugar，alcohol content，sugar，VC，flavonoids，polyphenols，and total acid during the fermentation of Pyrus bretschneideri Rehd.fruit wine were analyzed.The results showed that the optimal fermentation process conditions for Pyrus bretschneideri Rehd.fruit wine are a fermentation temperature of 28 ℃，initial sugar addition of 25%，yeast addition of 0.05%，and fermentation time of 7 d.Under these conditions，the alcohol content of Pyrus bretschneideri Rehd.fruit wine was 13% vol；the total sugar was 28 g/L，and the sensory score was 92.During the fermentation process of Pyrus bretschneideri Rehd.fruit wine，the total sugar and sugar of the fermentation liquid system continue to decrease；the alcohol content and total acid content continue to increase；the content of reducing sugar increases first and then decreases.With the increase in alcohol content，flavonoid and polyphenol contents increase first and then decrease，and VC content decreases first and then increased，and it finally decreased.