Abstract: Pomegranate was used as raw material, production of pomegranate liquor, and studied and controlled the browning of pomegranate liquor.Adopted the single factor and the orthogonal test to analyze the main factors and decided the optimum technological parameters, the optimum technological parameters were:the amount of pectase was 40mg/kg, the fermentation temperature was 24℃, the amount of SO2 was 50mg/kg, the amount of yeast was 5%.The influent of the fermentation temperature wasd significant.The main reasons of Pomegranate liquor browning were the enzymatic browning and non enzymatic browning, wherein the oxidation process was the main factor.By reducing oxidative browning substrates can effectively inhibit the browning, the optimum clarifier was the 0.10% diatomite.The papaya wine produced under above conditions was clear, pure flavor, and full of unique papaya flavor.