Abstract: Schisandra Chinensis is an officinal herb and a edible plant. The root, stem, leaf and fruit are all medicinal materials. : Especially the fruit is used making wine and beverage. The wine has several functions, which can therapy neurasthenic and protect and benefit to liver. The paper stated that the quality of the wine made from the Schisandra Chinensis fruit using three techniques. The results showed that the wine fermented from fresh beery was best. Though well-designing, the best prescrip- tions of the products were selected and optimized.

Key words:  Schisandra Chinensis, berry, techniques, wine quality