Using the wild Pueraria in the west of Hunan Province as raw materials,we studied the gelatinization of Pueraria starch using microwave technique,and then investigated the effects of the amount of α-amylase,glucoamylase,yeast and the fermentation time on alcohol concentration,puerarin concentration and sensory quality of Pueraria wine.Mathematical models tor the process were presented according to a central composite design experiment of Box-Behnken designs.The optimal conditions for preparation of Pueraria wine were:microwave radiation power 600 W,radiation time 5 min,the amount of α-amylase 140.0 u/g,the amount of glucoamylase 160 u/g,the amount of yeast 3.69%,and fermentation time 5.44 d.Alcohol concentration of the Pueraria wine produced was as high as 7.47%.The puerarin concentration 30.45 mg/mL.The Pueraria wine was lightly yellow clear liquid,with rich fragrances of natural wild Pueraria and a cool taste.