Abstract:With glutinous rice，carnation and myosotis as main raw materials，a type of flower-tea yellow rice wine was prepared in this paper. Taking the addition amount of distiller′s yeast，the volume ratio of flower tea（carnation：myosotis），fermentation time and fermentation temperature as influencing factors，the fixed material water ratio was 1∶1（g/mL），the mass of glutinous rice 200 g，and the total volume of flower tea 200 mL，which remained unchanged. With the alcohol content as reference index，response surface test was conducted on the basis of single factor test to optimize the brewing process of flower-tea yellow rice wine.The obtained optimal process conditions were as follows：the addition amount of distiller′s yeast 13%，the volume ratio of flower tea 3∶1，fermentation time 9 d and fermentation temperature 27 ℃.On this basis，three repeated experiments were carried out，and the alcohol content of the fermentation liquor finally measured was 12.75% vol，which was basically similar to the theoretical prediction value of 12.66% vol.At this time，the liquor body was yellowish brown and transparent，with good clarity. It had the fragrance of two flower teas and the unique mellow flavor of yellow rice wine，with sweet aftertaste and rich taste. The total bacterial count of the obtained flower-tea yellow rice wine was ≤50 CFU/mL，and the number of Escherichia coli was ≤3 CFU/100 mL. No pathogenic bacteria were detected.