Abstract: For exploit a new flavor cooking wine,citrus which has the unique characteristic was used as the primary material and the effect of the citrus juices and peel juice on the fermentation of Saccharomyces cerevisiae,Zygosaccharomyces rouxii and Torulopsis were analyzed. Then,the initial source of carbon and nitrogen conditions in the citrus juices medium were optimized. At last,the new technique of cooking wine of yeasts synergistic fermentation was established. At the initial fermentation,2% of the seed liquid of yeast S. cerevisiae was added in 1 L full citrus juices which included 160 g glucose and 10 g yeast powder. 2% of the yeast pastes of Torulopsis and Z. rouxii were respectively added in fermentation broth at 24 h and 48 h. Under the optimum conditions,the level of ethanol and lactate in citrus cooking wine fermented 168 h at 30 ℃ with no shaking were respective 145.00 and 0.11 mg/mL. This project had laid the foundation for the further development of the citrus cooking wine products.