With the Coreopsis tinctoria Nutt, glutinous rice as the main raw materials,develop a new rice wine-Coreopsis tinctoria Nutt rice wine. Through single factor experiments and orthogonal test to determine the optimum process conditions were:Coreopsis tinctoria Nutt extract addition 20%,the swet song addition 1.0%, yeast addition 0.08%,fermentation time 5 days. Under the conditions , the Coreopsis tinctoria Nutt rice wine had a delicate taste and unique flavor , and had the functions of nutrintion value and health effects.%以雪菊、糯米为主要原料，研制新型米酒———雪菊米酒。通过单因素试验和正交试验确定最佳工艺条件是：雪菊提取液添加量20%、甜酒曲添加量1.0%、酿酒酵母添加量0.08%、发酵时间5 d。在此条件下制备的雪菊米酒口感细腻、风味独特，兼有雪菊和米酒的营养价值和保健作用。
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