Abstract: With purple potato wine as the research object, the methods of single factor and response surface was used to maximize the anthocyanin content in the wine. A regression equation was established to obtain the optimal fermentation parameters. The optimal fermentation conditions were as follows:proportion of water and material 1. 4 ∶ 1, p H4. 15, and fermentation temperature 24 ℃. Under this optimal fermentation conditions, the purple potato wine of 12.3° with a anthocyanin content of 123.34mg/L was obtained and the anthocyanin content was close to the predicted value 124.54mg/L with a relative error less than 0.96%. Accordingly, response surface could be a reasonable and feasible approach to maximize the anthocyanin content in purple potato wine, providing the basis for further researche.