Abstract: Using Baccaurea ramiflora as raw material, the processing technology of B.ramiflora wine was investigated by single-factor experiments and orthogonal experiments. The results showed that best conditions for fermentation were initial sugar concentration of 20°Bx, initial pH4.5, yeast inoculation quantity of 1.0 g/L and 9 d of chief fermentation. Under the optimum conditions, the alcohol content of B.ramiflora wine was 12.56%vol, sensory score was 92, residual sugar (glucose to calculate) was 6.59 g/L, total acid (citric acid to calculate) was 11.82 g/L, and the wine was clear and transparent with pale brown color, fruity and smooth taste.