Abstract:This study selected the xuzhou venture big shahe apple as raw material， through fermentation of ap－ ple wine fermentation process optimization research， determined the optimum process condition for apple wine fermentation： pectinase adding amount 0.15 %， sucrose content 24 %， starter cultures to add quantity 0.04 %， fermentation time for 5 days to 7 days， temperature was 20 ℃； under the optimal process conditions to get apple wine was pale yellow to green， wine was full-bodied coordination， full bodied and refreshing. At the same time the product inspection result and the NY/T1508-2007 《agricultural industry standards green food wine》in the standard comparing the indicators are up to the standard.