Raspbery wine was fermented after carbonic maceration using wild raspberry in this study to research the effect of carbonic maceration on quality of raspberry wine.The results showed that the optimal macerated time and optimal macerated temperature were 5 days and 26 ℃,respectively.After macerated under the optimal conditions,the alcohol degree of the fermented raspberry wine reached 12.8 %vol,and acidity was 9.86 g/L,and the acidity was significantly lower than that of traditional fermentation wine.The raspberry wine obtained herein was bright red,aroma-rich and tasty enjoyable.