Abstract:A fermented Apocynum venetum honey wine was developed with A.venetum tea from Xinjiang and honey as raw materials.The effects of key fermentation parameters—yeast inoculation amount，solid-liquid ratio，tea extraction temperature，and initial sugar concentration—on the quality of the final product were investigated.Single-factor experiments and response surface methodology were employed to optimize the process conditions with the sensory score serving as the primary evaluation index.The results demonstrated that the optimal parameters were as follows：yeast inoculation of 0.4 g/L，solid-liquid ratio of 1∶70（g/mL），initial sugar concentration of 18 °Brix，and tea extraction temperature of 80 ℃.Under these optimized conditions，the produced Apocynum venetum tea honey wine exhibited the best quality，characterized by the alcohol content of 9.2% vol，soluble solids content of 3.5°Brix，tea polyphenol content of 1.58 g/L，total acid content of 4.38 g/L，and the sensory score of 91.6.