The polypeptide rice wine brewing technology,i.e.,enzymatic active polypeptide biological fermentation technology was used to brew new biological polypeptide yellow rice wine.Researches were focused on the different concentrations of corn peptide,the influence of different addition time on the fermentation process of yellow rice wine.The results showed that the efficiency of corn peptide could improve the brewing of yellow rice wine,and fermentation period could be shortened 2 days.Addition of 2.0 mg / mL corn peptide at 50th hour after early fermentation could promote bacteria growth and increase the alcohol content in the fermented liquid,and raise the utilization ratio of total sugar.Addition of polypeptide after fermentation made it become one of the main active ingredients in new biological yellow rice wine,wherein peptide content could reach more than 4.0 g / L,which greatly enhanced the function of rice wine for health care and kept superior quality,and thus possessed huge potential for market development.