Objective:The best fermentation technology of Chuzhou chrysanthemum rice wine was studied by using glutinous rice and Chuzhou chrysanthemum as raw materials.Methods:The fermentation yeast ,fermentation time ,yeast inoculation amount ,fermentation temperature and material ratio were determined through single factor experiments , and the Box-Behnken multiple regression model was established using response surface methodology to optimize the process conditions for Chuzhou chrysanthemum rice wine.Results:The best yeast in this experiment was angel starter of liquor-making.The optimum ratio was 200 g glutinous rice ,the material ratio of Chuzhou chrysanthemum and glutinous rice was 2％,yeast addition of 0.9％,fermentation temperature of 28 ℃,fermentation time of 7 d ,the alcohol content of Chuzhou chrysanthemum rice wine was 9.10％ vol ,soluble solid content was 11.90°Brix;flarohoids content was 1.98 mg/L;total acid contents was 2.48 g/L.Conclusion:Under these conditions ,Chuzhou chrysanthemum rice wine has uniform color ,Chuzhou chrysanthemum fragrance and excellent taste.
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