The yacon juice was utilized as raw material to brew fruit wine. Response surface methodology (RSM) was applied to optimize the fermentation conditions of Yacon fruit wine. Based on single factor experiment, sugar concentration of the fruit juice was adjusted to 22%, and the inoculating amount of yeast, fermentation time, temperature and quantity of sulfur dioxide used were chosen as influencing factors, and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. The optimal fermentation conditions were determined as follows: inoculating amount of yeast 0.45%, fermentation time 14 days, fermentation temperature 28.5 �� and sulfur dioxide 57 mg/L. Under this optimal condition, the alcoholicity was 11.46% (V/V).