Abstract: Effects of different wine leavens on the sweet rice wine fermentation were studied and then rice wines mixed with two forms of G. applanatum respectively were compared. Ferment results of different quantity of G. applanatum added into rice wines and the changes about sugar degree and alcoholicity during fermentation were measured, and at last compositions of sweet rice wine with G. applanatum were analyzed as well as were compared with ordinary wine. The results indicated that G. applanatumand rice mix fermentation in the proper proportion in order to make the best of microbial decomposition and combination in the sweet rice wine and produce tonic sweet rice wine with G. applanatum. The investigation offered a new way of thoughts to further exploit fungi resources such as G. applanatum in order to let traditional pharmaceutical fungus which has sanitarian tonic efficacy to enter into ordinary people’s life in the form of common food.

Key words: Ganoderma.applanatum, rice wine, fermentation, nourishment compositions, oxidation resistance