Abstract: Bayberry Myrica rubra sieb. et Zucc. cv. Lanxi Muye fruits were used as raw material to study the processing of red bayberry wine fermented by whole fruit. Orthogonal test was used to determine the optimal fermentation conditions and the results indicated that fermentation temperature was 24℃， yeast was added in 015% of the fruit weight， sugar addition amount was 14%， and natural pigment was added with 03%. Quality was also evaluated instrumentally for the whole fruit fermented wine. The physical and chemical items determined of the obtained wine are excellent and follow the quality standard of red bayberry fermented wine. The wine has a good smell of bayberry fruit and typical fermented wine with its color in dark red， appearance in clear and transparent， taste in soft and refreshing and flavor in unique. The product contains 14 kinds of amino acids with the total amounts reaching 830 mg·L-1. Seventeen kinds of main aroma components were detected in the four\|month aging wine， which included 4 kinds of esters， accounting for 29.78% of the ingredients identified， 9 kinds of alcohols， representing 47.51% of the total components and the other 4 flavor substances such as ketone， furan，etc．

Key words: bayberry, whole fruit fermentation, processing technology, wine quality