Abstract: Pineapple wine was produced through the fermentation of pineapple juice witch using self -made active dry yeast. Single factor test and response surface methodology were used to optimize the process condition on the fermentation.The optimization of fermentation condition used the initial brix, the fermentation temperature, the pH of fermentative liquid and the inoculums amount as impact factor.Alcohol was used as response. The quadratic regression rotational combinatorial design was applied on the basis of single factor test. The programme of SAS RSREG was used to performed regression analysis of different test point response. The results showed that temperature 33.7℃ , pH5.6, initial sugar content 20.5% and inoculums amount 5.5% were the best fermentative condition. Under the best condition, the alcohol of the pineapple wine was 8.7%. The wine was pure and fruity.