Abstract: The effect of 7 kinds of ion exchange resin combined with lactic acid bacteria on the leaching of lemon wine were studied.The lemon wine was adsorbed by ion exchange resin and lactic acid bacteria fementation for acid treatment. The final resin was weakly alkaline anion exchange resin D311 with the condition that flow rate was 4 BV/h at room temperature.Leuconostoc mesenteroides was a fermentative strain, and its inoculation amount was 10⁶ CFU/m L. The acidity of the wine was reduced to 2.18 g/L, and the content of flavor substances such as isoamyl alcohol, ethyl acetate and ethyl lactate were increased.After the ion exchange resin and lactic acid bacteria fermentation, reduced the sourness and roughness, and the wine quality became soft and mellow.