Abstract:To brew fermented fruit wine with both nutritional and health benefits,hawthorn and glutinous rice were selected as the main raw materials. Angel sweet wine yeast and Rhizopus were used as the strains to prepare hawthorn glutinous rice wine using a full fermentation process. The experiment employed sensory evaluation as a quantitative indicator to analyze the effects of hawthorn addition,wine yeast addition,fermentation temperature,and fermentation time on the color,clarity,odor,and taste of hawthorn glutinous rice wine through single-factor experiments. Response surface methodology was used to study the interrelationships between fermentation conditions and their impact on the product. The results showed that the optimal fermentation conditions for hawthorn glutinous rice wine were an addition of 20 g/100 g,0.6 g/100 g,a fermentation temperature of 28 ℃,and a fermentation time of 4 d. The physicochemical and microbiological indicators of the hawthorn glutinous rice wine prepared under these conditions met the requirements of the National food safety standard for Fermented wine and liqueur （GB 2758—2012）.