Abstract:Glutinous rice，millet，and Tartary buckwheat were used as the main raw material and sweet wine koji as the starter.The single factor and orthogonal test were used to optimize the ratio of raw materials and fermentation conditions.Furthermore，the sensory，physical，and chemical indices，as well as the antioxidant activity of rice wine were determined.These results revealed that the optimal mass ratio for the glutinous rice，millet，and Tartary buckwheat was 6∶3∶2.Furthermore，the optimal fermentation conditions were as follows:0.4%additional koji amount，20∶6（g/mL）solid to liquid ratio，and a 96 h fermentation period.Under the optimum conditions，the millet-Tartary buckwheat rice wine is rich in nutrition，mellow in taste，pleasant in aroma，and has excellent antioxidant activity.