Abstract:Apples were kept frozen on the trees during winter time and then were taken to make apple icewine applied cold fermentation methods.Optimization technological fermentation parameters were obtained through orthogonal test：the yeast application amount was 300 mg/kg，fermentation temperature was 18℃ and the initial pH was 4.0.While the best clarifying agent for apple icewine was pectinase and the most appropriate additive amount was 0.05%as the result of the single factor test.The color of the icewine made by the methods was amber，transparent and glossy.And the wine was mellow，fragrant fruity and with full taste and honey fragrance.