Abstract: The technology of fermented wine made from hydrolysate of soybean milk was preliminaryly studied. The processing technology was optimized by means of single factor and orthogonal experiments. Results show that the hydrolysate can be obtained by adding 12 000 U/L papain into the soybean milk, in which the ratio of soybean to water is 1∶10, and hydrolysising for 6 hours at 60℃ with pH value of 7.0. Subsequently, the soybean milk wine can be developed with the hydrolysate under the conditions such as adding 0.15‰ Saccharomyces cervisiae and 18% sugar, regulating pH value to 3.4 with citric acid, fermenting for 7～9 days at 25～27℃ and brewing some time. This product have excellent flavor, plentiful nutritive value, better stability. A new road for utilizing soybeans was developed.