Abstract: With buckwheat as auxillary material wort was prepared. According to effects of enzyme addition amount, adding stage, reacting time and auxillary material addition amount on the content of sugar and the content of a-amino nitrogen, orthogonal test was performed to optimize the conditions of wort preparation. The optimum conditions were as follows: enzyme addition amount 0.30%, adding at low-temperature stage of soak, reaction time 20 min and buckwheat addition amount 30%. Under thses conditions, wort with 11oP or 14oP was obtained, and then could obtained the buckwheat beer. Analysis results showed that the final product had good sensory and physical and chemical indicators.

Key words: buckwheat, wort, fermentation, beer