Abstract:In this research，sweet Lycium barbarum wine was produced for experiments，using dried L.barbarum fruit as the raw materials.The optimum fermentation conditions for this sweet wine were studied by single-factor experiments and response surface optimization experiments.The changes in the constituents of the wine during fermentation were studied，including sugar content，alcohol content，total acid content，total sugar content，total flavonoid content，total phenol content，and polysaccharide content.The results showed that the sweet wine had a mellow smell，amber color，and good typicality under the following conditions：a material-to-water ratio of 1∶3（g/mL），18% white sugar addition，fermentation temperature of 28 ℃，0.06% yeast addition，and a fermentation time of 7 days.The experiments revealed that during the fermentation of sweet L.barbarum wine，the sugar content gradually decreased，the alcohol content gradually increased，the total acid content initially increased and then slowly decreased，the total sugar content continued to decrease，and the total flavonoid content kept rising.Besides，the total phenol content initially rose and then fell，while the polysaccharide content continuously decreased.