This paper researched the synergetic effect on sweet maize wine of the addition of koji,cooking time,fermentation temperature and fermentation time by means of single factor and dual quadratic rotary combination design.Mathematical regression model was developed.Results of response surface methodology showed that the optimum conditions were as follows: addition of koji was 0.22%,cooking time was 86min,fermentation temperature was 25.5℃,fermentation time was 89h.These conditions were validated.The sweet maize wine with the unique flavour and abundant nutrients was successfully developed by the process.The wine was golden in color and clean and transparent with enjoyable taste and harmonious rose aroma and wine flavor.The study was carried out to find the standardization of sweet maize wine fermentation process.