Abstract: The main raw materials are crab apple Malus pruni folin (Willd) Borkh and fresh ginger.They were mixed and fermented into sort of fruit wine. The process technology and factors affecting conditions of the crab apple ferment fruit wine were analyzed. After pressing crab apple juice fresh, about 60 kg H2SO3 were added as soon as possible. Then bentonite was added about 2.0 g/L to the crab apple juice at low temperature before it was fermented. During fermentation, the proportion of inoculant is 7%, ginger juice 5%, and the ferment temperature 20 ℃ for 18 d. The perfect metallurgical products mixed are:origin wine proportion 60%～70%, the proportion of fresh ginger juice 0～0.5%, and sugar about 80～110 g /L. The wine product is clear and transparent with light yellow color or golden. The wine is fragrant with the fruit’s fragrant and the ginger’s fragrant lasting long and smoothly. The wine taste is sweet and a little pungent. Its prominent feature is outstanding.

Key words: ginger and crab apple wine, purify treatment, fermentation technology, mingle blending, goods wine quality