Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented for 42 h hat 31 ℃. The main physical and chemical indicators of the product were found to include 236.9 g/L of total sugar, 4.3 g/L of total acid , and 1.39 g/100 mL of alcohol. . Under the control of these conditions, the black rice was fermented to be glutinous rice, and it was purple-red, transparent and shiny, sweet and sweet, refreshing, rich aroma, soft taste, unique style and high nutritional value of black rice glutinous rice.