Abstract: Red starter is a native product with various functional components which improves human health. This article mainly used glutinous as raw materials and with maltogenic amyiase, red starter and yeast as ferment to produce red starter wine by conventional fermentation technology. The results showed that the optimal fermentation conditions were glutinous 200 g, maltogenic amyiase 0.4 g, red starter 26 g, yeast liquid 5 ml, the culture temperature 28℃, the initial pH value 5.5, and the fermentation time 14d. Thus, the nutitional and healthful wine was obtained.

Key words: red starter wine, fermentation, functional food