In this study, apple juice of Lujia 4 was used to brew fruit wine and the fermentation conditions were optimized using response surface methodology. Based on single factor experiment, the inoculum of yeast, fermentation temperature, fermentation time and sucrose 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 as followed: inoculum of yeast 0.1%, fermentation temperature 23℃ and sucrose content 18%. Under the optimal conditions, the alcoholicity of wine was 8.89±0.14% (vol) with good quality.