Abstract:With sugarcane，pineapple，and glutinous rice as raw materials and liqueur koji as the starter，the optimal process parameters for brewing sweet wine made from sugarcane，pineapple，and glutinous rice were explored through single factor and orthogonal tests，and a fruit-flavored sweet wine was developed.The results showed that the best formula of sweet wine was as follows：The mass ratio of glutinous rice to mixed juice of sugarcane and pineapple was 1∶0.4；the fermentation temperature was 32 ℃；the addition of liqueur koji was 0.4%；the mass ratio of sugarcane juice to pineapple juice was 1∶5，and the fermentation time was three days.The sweet wine produced under these conditions had uniform color，mellow and sweet taste，and rich wine flavor and fruit flavor. The total sugar content was 115.625 g/L；the pH value was 4.22；the alcohol content was 2.1%vol，and the soluble solid content was 33.6 g/100 g，all of which complied with relevant standards.In addition，the IC50 values of DPPH，hydroxyl，and ABTS+free radical scavenging ability were 11.51%，28.28%，and 4.11%，respectively，indicating that this sweet wine had good antioxidant ability.