Abstract: Using Mizhi millet of Northern Shaanxi as raw material,Hericium erinaceus millet wine was brewed with addition of water extracts from H. erinaceus with secondary fermentation technology. The water extracts from H. erinaceus addition,temperature,sugar content and acidity were taken as single factor analysis,and the optimal brewing process of millet wine was determined by L₉ (3⁴) orthogonal test with sensory evaluation taken as the index of evaluation. The results showed that the optimum brewing process conditions were determined as follows:water extracts from H. erinaceus addition 25%,temperature 30℃,sugar 6% and citric acid 0.06%. Under the optimal conditions,the contents of reducing sugar,total acid and alcohol and sensory evaluation of H. erinaceus millet wine were 25.3,0.7 g/100 g,8.5% vol and 96.54,respectively. The Northern Shaanxi flavored H. erinaceus millet wine had attractive color,sweet and sour taste with millet,H. erinaceus and wine flavor. The product provided a new way for the further processing of millet wine and the development of H. erinaceus beverage.