Abstract:Ji zi no.2 purple sweet potato was used as materialin and the sugar solution was prepared by double enzymatic hydrolysis of starch，and then fermented by yeast.The color of red wine was bright purple and tasting rich.Single factor and box-behnken response surface experiment were used to design and optimize the fermentation conditions of purple sweet potato red wine.The best fermentation condition was adding 2×106 cells/mL Anqi yeast into the must，and fermented at 24℃ for 10 days with pH 4.0.In the purple sweet potato fermented red wine，the alcohol content was 12.2%vol，the color was bright purple rose，transparency，with purple sweet potato flavor，with moderate acidity，harmonious body and long aftertaste.It laid a theoretical foundation for the expansion and deep processing of new purple sweet potato varieties.