As a kind of liquor brewed with rice as raw material, the high acidity of forest wine is determined by the special technology and fermentation conditions in the brewing process. The use of specific rice seeds and starter cultures in forest wine will affect the content of organic acids in the wine. In the process of forest wine brewing, it is very important to control the fermentation temperature and time, which is helpful to promote the generation and accumulation of organic acids. The climate and soil conditions in Linkou area of Sichuan province, where forest wine is produced, also affect the acidity of the wine.