Abstract: Red raspberry wine was fermented after carbonic maceration using wild raspberry in this study to research the effect of fermentation process parameters on quality of raspberry wine.Based on the single factor experiments and orthogonal experiment, the optimum conditions for the fermentation process of raspberry wine were as following: pH of 2.7, temperature of 22℃, initial sugar concentration of 23%, yeast inoculum of 4%, judged by residual sugar, alcoholicity, total acidity and sensory evaluation.After 6d fermentation, the qualities of red raspberry wine under the optimum fermentation conditions were: residual sugar of 10.11g /L, alcoholicity of 12.0%vol, total acid ( citric acid to calculate) of 17.22g /L, sensory score of 75.83 ± 3.06.It was wine red in color with clear transparent, besides, it had pure taste and aromas of elegant fruit and harmonious wine.