Abstract: To provide basis of development indica rice sweet wine, sweet rice wine made from cooked indica rice, and then effect of the fermented conditions on quality of rice wine were studied, the proper fermented conditions were ascertained. Fermenta-tion temperature, fermentation time and concentration of culture starters affected sensory quality, out-juice rate, candy degree, acidity and liquor degree of rice sweet wine. The polynomial mathematic models of quality built on the fermented conditions were rather accurate. The optimum fermentation conditions were found by the nonlinearity plan, the sweet rice wine with the highest sensory quality was obtained when cooked indica rice was added 1.6% culture starters and then fermented at 30 ℃ for 3.5 days.

Key words: india rice, sweet rice wine, fermentation model, quality