Abstract: In this study, optimization of three process conditions (temperature, sucrose amount and inoculum size) for wine fermentation from Radix Astragali was done using response surface methodology. It was found that the optimum fermentation conditions for Radix Astragali wine were mixing dried and pulverized Radix Astragali with a particle size of 40 mesh with a 60-fold volume of water, inoculation with active dry wine yeast at 0.71%, adding sucrose at 19%, and fermentation at 22 ℃. Under these conditions, alcohol concentration in obtained Radix Astragali wine was 12.3%, which contained 29.05 mg of total flavonoids, and 123 mg of total saponins per liter, displayed golden yellow color, had a strong, sweet and mellow taste and an aromatic smell and harmonious body without soybean odor. This product is a low-alcohol nutritional wine that is in accordance with modern people  s health concept.   

Key words: Radix Astragali wine, fermentation, optimization