Abstract: Fermentation technology of osmanthus-Yali wine was studied in this article. Osmanthus-Yali wine was produced by fresh pears juice,angel fruit wine yeast. The fermentation process was optimized by single-factor experiment,orthogonality test and sensory perception. The results showed that:the best fermentation conditions were,angel fruit yeast inoculation dose 3%,osmanthus additive amount 0.4 g/100 m L,22% sugar,the initial p H4.5,Yali:water ratio 1∶1,temperature 22 ℃. Yali and Aurantiacus were fermented for 6 days and 10%~11%vol of fruit wine was obtained which was clear,rich,stylish and had a pure taste. While from the analysis of volatile flavor components,osmanthus-Yali wine had the typical aroma components of osmanthus and Yali.