Abstract: In order to optimize the fermentation process of Xiecun Huangjiu,this experiment used black glutinous rice treated with roasting as raw material,and high-temperature α-amylase and glucoamylase were used in combination with traditional Xiecun Wheat Qu to ferment black rice wine with the liquid fermentation process. The fermentation process parameters of Xiecun Huangjiu were optimized by single factor experiments and orthogonal experiments. The results showed that the optimal brewing process was:Liquefaction temperature 85 ℃,liquefaction time 50 min,high-temperature α-amylase addition amount 50 U·g^-1,saccharification temperature 75 ℃,saccharification time 150 min,saccharification enzyme addition amount 70 U·g^-1;the ratio of material to liquid 1:2.5 g/mL,the main fermentation temperature 30 ℃,and the amount of Wheat Qu 0.25%.Under these conditions,the alcohol content(20 ℃)of the final wine was 10.8%vol,the total sugar(in terms of glucose)was 6.4 g/L,and the anthocyanin content was 284.17 mg/L. The results provide a theoretical basis and technical reference for optimizing the brewing process of Xiecun Huangjiu and deepening the development of new health-care Xiecun Huangjiu.