Abstract:The stone-free date plum produced in Shexian of Hebei province was utilized as raw material to brew fruit wine in this study. Response surface methodology （RSM）was applied to optimize the fermentation conditions of date plum fruit wine. The sugar concentration of the fruit juice was adjusted to 20 %，based on single factor experiments （fermentation strain and its inoculation amount，initial pH value，fermentation temperature and fermentation time），and the fermentation initial pH value，temperature and time were chosen as influencing factors，and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. The results showed that the optimal fermentation conditions were as follows：inoculating amount of Angel alcohol active dry yeast for yellow rice wine 0.2 %，fermentation initial pH 3.5，fermentation temperature 27.0 ℃and fermentation time 9 d. Under these optimal condition，the alcoholicity was 15.37%vol.