Abstract:Prune was used as the raw material to prepare prune wine.After the pretreatments of crushing，enzymolysis，and adding sugar，the yeast was added to ferment the prune wine.The effects of yeast inoculum，pectinase addition，sucrose addition，and immersion time on the quality of prune wine were investigated.Furthermore，the fermentation process conditions were optimized by response surface methodology.The results indicated that the optimal fermentation conditions were 200 mg/L of yeast inoculum，54.2 mg/L of pectinase addition，123.6 g/L of sucrose addition，and 6.6 d of immersion time.Under these conditions，the prune wine was ruby red，clear，and glossy，the wine aroma was harmonious with ripe fruit aromas，and the wine was full-bodied and elegant with unique features.The sensory score，alcohol content，total acid，volatile acid，total sulfur，free sulfur，totalsugar，reducing sugar of the wine was 96，12.4%vol，1.6 g/L，0.2 g/L，32.0 mg/L，20.0 mg/L，3.8 g/L，and 1.8 g/L，respectively.The coliform countwas＜3 MPN/100 mL，and the total count of bacteria was 13 CFU/mL.All indexes were in line with QB/T 5476—2020 General Technology of Fruit Wine.