以生料曲为糖化发酵剂，红豆、红米为原料混合发酵进行生料酒的酿制。在单因素试验的基础上，选取物料比(红豆∶红米)、料液比、接种量及发酵温度为影响因素，以感官评分为响应值，采用Box-Behnken中心组合试验设计建立数学模型，进行响应面分析。结果表明，红豆米酒最优的酿造工艺条件为：物料比1∶2.9(g∶g)、料液比1∶3(g∶mL)、接种量2.1%、发酵温度29 ℃，在此条件下红豆米酒的感官评分为90.9分。

Using uncooked Qu as saccharification and fermentation starter, Baijiu was produced with uncooked red bean and rice as raw materials.Based on the single-factor tests, the impacts of ratio of red bean to rice, ration of material to water, inoculums concentration, and fermentation temperature on sensory score were investigated.The corresponding mathematical models were established by Box-Behnken design.The results showed that the optimal fermentation conditions were determined as follows: material ratio of 1∶2.9 (g∶g), material/water ratio of 1∶3(g∶mL), inoculums concentration of 2.1% and fermentation temperature of 29 ℃.Under the optimized conditions, the sensory evaluation of red bean rice wine was 90.9.