|The objective of this study was to determine theeffects of Schisandra chinensis on the alcohol fermentation ofKorean traditional rice wine ``Yakju``, using various methodsincluding alcohol contents, Hunter`s color value, organic acidcontents, pH value, and sugar contents, the observed resultsdiffered according to dosage and fermentation. The S. chinensisYakju contained various organic acids such as citric, formic, lactic,malic, oxalic acid, shikimic, and succinic acids. In particular, thecitric acid contents of S. chinensis Yakju were 9.22, 161.38, 339.28, 458.97, and 634.96mg/100mL at doses of 0, 5, 10, 15 and 20% (v/v) of S. chinensis, respectively. The pH of S. chinensisYakju ranges from 4.11 to 3.57 according to the ratio of S.chinensis. As a result, the citric acid content and pH of S.chinensis Yakju were dependent on the concentration of S.chinensis. On the basis of the Redness value, the S. chinensisYakju after fermentation (5.16) was approximately 1.8 times moreeffective than that before fermentation (2.86) at the concentrationof 20% (v/v) of S. chinensis. However, S. chinensis has little or noinfluence on the sugar and alcohol contents of Yakju. Theseresults indicated that S. chinensis was more efficient forimprovement of quality characteristics of Yakju.