Abstract: The Tuber indicum and glutinous rice were used as raw material to produce truffle fermenting wine.Based on the single factor test and optimized process technology parameter, the truffle fermenting wine was researched by orthogonal test design. The results showed that the optimum saccharification time of sticky rice was 6h, the additive volume of glucoamylase was 0.3%, the saccharification temperature was 60℃, the optimum fermentation temperature was 24℃, the yeast inoculation amount was 1%, the initial sugar content was 210 g /L, the fermentation time was 6 days.Truffle fermenting wine is clear and transparent, natural mellow and fragrant.It contains rich and various amino acid and has high nutritional value.