With sea-buckthorn juice as the raw material, the effects of solid-liquid ratio, fermentation temperature, initial sugar content and yeast addition on the quality of sea-buckthorn wine were investigated by single factor experiments and response surface analysis. The results showed that the optimum fermentation conditions of sea-buckthorn wine were solid-liquid ratio 3.4∶1 (g∶ml), fermentation temperature 26 ℃, initial sugar content 27 °Bx and yeast addition 0.04%. Under the conditions, the sea-buckthorn wine with strong fruit aroma and full-bodied taste was prepared. The alcohol content and sensory score of the wine were 12.0%vol and 93, respectively.