Abstract:Using the 12 substances as a new substrate for making koji and brewed the black glutinous rice wine.The brewing process of black glutinous rice wine was optimized and determined by single factor and orthogonal experiments and made sure the optimal fermentation process parameters for black glutinous rice wine.The results showed that the fermentation time 6 d，fermentation temperature 34 ℃，koji addition amount 15%，and soaking time 7 h.Under these conditions，the sensory score of black glutinous rice wine was 86 and a total phenol content was 0.85 mg/mL.