Abstract:The purpose of this study was to systematically study and optimize the fermentation process of oat rice wine by single factor test, Plackett-Burman test and Box-Behnken response surface design. The effects of mass ratio of oat to glutinous rice, cooking time, solid-liquid ratio of mixed rice, addition amount of wine koji, fermentation temperature and fermentation time on the sensory quality of oat rice wine were investigated, and the physicochemical and microbial indexes of 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 was 1：1.3, the cooking time was 35 min, the solid-liquid ratio of mixed rice was 1：1, the addition amount of wine koji was 0.8 %, the fermentation temperature was 28 °C and the fermentation time was 6 d. The oat rice wine brewed under this process condition was light yellow, taste mellow, sweet and sour moderate with strong oat and rice wine aroma. The alcohol content was 8.75 % vol, the total acid was 0.24 g/100g and the reducing sugar content was 17.56 g/100g, all of which met the relevant national standards.