Abstract: Passion fruit was utilized as raw material to brew passion fruit wine. Response surface methodology(RSM)was applied to optimize the fermentation conditions of Passion fruit wine. Based on the results of single factor experiments,Box-Behnken experiment design was used to analyze and optimize inoculating amount of yeast,sugar degree,fermentation time,fermentation temperature. The optimal fermentation conditions were determined as follows:inoculating amount of yeast 0.05%,sugar degree 21.8%,fermentation time of 6 days,fermentation temperature of 29 ℃,under these optimal conditions,the alcoholicity was 10.7%vol,residual sugar content of about 5.6%,The passion fruit wine was the color of scarlet,clear pan-gloss,with a strong passion fruit flavor,and has soft,elegant taste.