Abstract:To develop new rice wine products，yellow rice and glutinous rice was used as the main raw material and Astragalus extract was added to the fermentation to investigate its influence on the wine brewing process.The experimental design was a single factor test evaluating different proportions of Astragalus，yellow rice，and glutinous rice.The volume of wine koji was also evaluated.An orthogonal test further determined the optimum formula by assessing the polysaccharides content，sugar content，acidity，juice rate，and sensory score.The results revealed the optimum technological conditions for Astragalus rice wine fermentation was：5% Astragalus，0.6% wine koji and a 1∶2 ratio of yellow rice to glutinous rice with a fermentation duration of 72 h.The resulting Astragalus rice wine contained：a polysaccharide sugar content of 179.379 4 mg/g，a sugar content of 19%，an acidity of 3.83，a juice rate of 0.65%，and the sensory evaluation score was 8.1 points.The brewed Astragalus rice wine was moderate in sour and sweet，full and uniform in rice grains，soft in taste，and unique in flavor.