Abstract: Based on the results of four single-factor tests of yeast inoculum, initial pH, initial brix and fermentation temperature, the Box-Benhnken central combinatorial design test was used to optimize the fermentation process conditions of apricot wine using Saimaiti dried apricots from Xinjiang, and with alcoholic content and sensory score as indicators. The results showed that, with the addition of 0.04% pectinase and 0.3% cellulase at the apricot-water ratio of1∶3（m/m） and enzymatic digestion at 25 ℃ for 24 h, the soluble solids content of apricot juice could reach 15.2%, and the pulp-to-juice ratio was suitable for fermenting apricot wine. By establishing a response surface regression model and statistically analyzing the experimental results, it was concluded that the best process for apricot wine fermentation was the initial p H value 3.5, fermentation temperature 22.4 ℃, initial brix 22.35%, and yeast inoculum 0.25g/kg, and under this condition, the alcoholic content of apricot wine was 12.4%vol and the sensory score was 94. The results of the study provide a reference for apricot wine fermentation production.