Abstract: Longan juice was used as the main raw material for fermentation, On the basis of single factor experiment, select the initial pH, initial sugar, SO2 dosage as independent variables, using alcoholic content (20℃) and the main aroma components content (g/L) as dependent variables, through Box-Benhnken center composite design established the mathematical regression model and response surface analysis. The result showed that the optimum fermentation of Longan wine:the initial pH3.96, initial sugar content of 28.5% and SO2 dosage 58.8mg/L. Under the conditions, the optimum alcoholic content (20℃) and the total aroma components content of Longan base wine were 15.17° and 2.322g/L, which were well matched with the predictive value15.28° and 2.329g/L.