Abstract: The effects of different fermentation technology on the quality of Clausena lansium fruit wine (produced by matured and Clausena lansium) were studied.The optimum production conditi -ions were determined by single factors and orthogonal experiments, sensory evaluation and physio-chemical indexes measurement. The results were as follows:after breaking of Clausena lansium, adapt initial amount of sugar to 18% , initial pH4.0, inoculation amount of yeast 1.0g/L, ratio of da qu and fruit wine yeast 1∶2. Under the temperature 35℃ , Clausena lansium fruit was fermented for 9d. Then, the fruit wine was further brewed through later fermentation, clarifying and sterilization.Under above conditions, the Clausena lansium fruit wine was produced in the color of dark yellow, liquor taste, pretty sweet, and had special coordinated fragrant smel1 of Clausena lansium fruit and maintained the merapeutic Values of the fruit. The fruit wine was found that alcohol content of persimmon wine reached 6⁹%vol, total amount of sugar (glucose) ≤3g/L, total acid (citric acid) 6.0～8.0g/L.