Abstract:The study of optimization of enzymatic hydrolysis conditions of fig wine was done. As the index of sol－ uble solids in fig wine， the optimal pH， enzymatic hydrolysis time， temperature and enzyme amount were as－ signed by the single-factor experiment. Through orthogonal design software， the effect of these four single fac－ tors on the enzymatic hydrolysis conditions on fig wine was studied. The results showed， pH， enzymatic hydroly－ sis time and temperature were in the relatively significant roles， while the enzyme amount was not related signifi－cantly. The optimum fermentation conditions was that pH 3.5， the enzymatic hydrolysis time of 40 min， the tem－ perature of 50 ℃. Under this condition， the soluble solids content was 9.4 %.