Abstract: Actinidia arguta in northeastern were used as the raw materials to prepare actinidia arguta wine. Three parameters including sugar content, amount of inoculation and fermentation temperature were optimized using central composite design and response surface methodology based on single factor investigation for the sensory evaluation.The interaction of the respective variables and their influence on the sensory evaluation were studied by using Box- Benhnken central composite design and response surface analysis theory, the simulated quadratic polynomial regression equation of prediction model was set up. Results indicated that sugar for 20.7%; yeast inoculation amount of 1.4‰; fermentation temperature of 20.7℃ were the optimal conditions.At this time, the wine taste and flavor were best.