Using the Euryale ferox,rice and malt as raw materials,the effect of yeast inoculums amount,initial pH value,fermentation temperature and fermentation time on typical properties and sensory evaluation of Euryale Ferox dry wine were researched in this paper.L9(34) orthogonal experiment was adopted for getting the optimum conditions of the fermentation processing for Euryale ferox dry wine.The results showed that the factors affecting the fermentation of Euryale ferox dry wine were in order of yeast inoculation amount,fermentation temperature,fermentation time,and pH value.The optimum conditions for the fermentation processing of Euryale ferox dry wine were as follows: initial pH value of 4.0,fermentation temperature of 28℃,yeast inoculation amount of 0.6%,and fermentation time of 8d.Under the optimum conditions,the alcoholicity of the Euryale ferox dry wine was up to 11.0% after clarification,flavoring and sterilization.