Abstract: Use the Panax quinguefolium as raw material, the fruit wine was brewed by fermentation and clarification etc. The optimum conditions of alcoholic fermentation were determined through orthogonal experiment:fermented temperature 22℃ , fermented time 7d, yeast vaccination 6% .The best effect of clarification was the bentonite 0.15% and the gelatin 0.025% .The Panax quinguefolium wine made by this method had good tasting and clear.