Abstract:The fermentation process of oat rice wine was optimized to improve the sensory quality of the product.Single factor tests，Plackett-Burman design，and Box-Behnken design were employed to investigate the effects of the mass ratio of oat to glutinous rice，cooking time，solid-to-liquid ratio，starter addition amount，fermentation temperature，and fermentation time on the sensory quality of oat rice wine. Furthermore，the physicochemical indexes of oat rice wine were determined.The results showed that the optimum fermentation conditions of oat rice wine were as follows：the mass ratio of oat to glutinous rice of 1∶1.3，cooking time of 35 min，solid-to-liquid ratio of 1∶1.0（g/mL），starter addition amount of 0.8%，and fermentation at 28 ℃for 6 d. The oat rice wine brewed under the optimal conditions had a light yellow color，mellow taste with moderate sweet and sour，and strong oat and rice wine aromas. The content of alcohol，total acid，and reducing sugar was 8.75% vol，0.24 g/100 g，and 17.56 g/100 g，respectively，all of which met the requirements in relevant national standards.