Using lily bulbs as raw materials, lily wine was prepared, and the effect of initial sugar content, yeast inoculum and fermentation temperature on alcohol content and sensory quality of lily wine were studied. Through single factor test and orthogonal test, the optimal fermentation technology conditions of lily wine were optimized. The optimial fermentation technology was as follows: initial sugar content 28 °Bx, yeast inoculum 4%, and fermentation temperature 26 ℃. Under the optimal fermentation conditions, the alcohol content of lily wine was 10.0%vol and the sensory evaluation score was 85. The results of clarification test showed that the optimal clarifying effect was adding bentonite 1.6 g/L to lily wine, and the light transmittance was 99.6%.