In order to explore the effects of fermentation time， fermentation temperature and the rice wine addition on the quality of rice wine sourdough and rice wine sourdough steamed bread， by the 3，5-dinitrosalicylic acid spectrophotometry， gluten index analyzer， pH meter， millet volume replacement method， whiteness meter， hardness meter and sensory score， the pH value， reducing sugar content， wet gluten content and gluten index of rice wine sourdough， as well as specific volume， whiteness， hardness and sensory score of rice wine sourdough steamed bread were evaluated. The results showed that with the increase of fermentation time， reducing sugar content and pH value of rice wine sourdough decreased first， then increased and finally decreased. When the fermentation time was more than 8 h， the wet gluten content and gluten index of rice wine sourdough were significantly reduced. When the fermentation temperature was 25 ℃， the pH of rice wine sourdough was significantly higher than other temperatures， while the reducing sugar content was significantly lower than other temperatures. With the increase of fermentation temperature， the wet gluten content and gluten index of rice wine sourdough showed almost the same law， which was a decreasing trend. The gluten index could be reduced when the rice wine addition was more than 6%. The optimum conditions were fermentation time of 10 h， fermentation temperature of 27 ℃ and rice wine addition of 10%. The sensory score was 88.0 ± 0.56， which was in accordance with the predicted value.