In order to develop a kind of low-alcohol Malus micromalus Makino wine with a lot of nutrient substance and health functions,the concentrated Malus micromalus Makino juice was utilized as a raw material,and response surface methodology was applied to optimize the fermentation process. 5 kinds of active dry yeast were selected for the fermentation experiment based on the criteria including lag phase of yeast,total acid content,volatile acid content,and sensory evaluation score of fermented wine. The yeast screened as the optimal yeast was used for single factor experiment and response surface experiment. Based on single factor experiment,the fermentation temperature,inoculum concentration of yeast,initial sugar concentration and initial p H of Malus micromalus Makino juice were chosen as influencing factors,and sensory evaluation score of fermented wine was selected as response value. The mathematical model was established by Box-Behnken central composite design. Results showed that VL2 was screened as the optimal yeast. In addition,the optimal fermentation parameters were determined as follows: fermentation temperature was 21 ℃; inoculum size of the yeast was 0. 27 ‰; initial sugar concentration of Malus micromalus Makino juice was 20 °Brix; initial p H was 3. 7. Under the optimal conditions,the brewed 5%( v / v) wine displayed good sensory properties such as fruity smell and mellow taste. Moreover,the sensory evaluation score reached 86. 17,closing to predicted value of 86. 30,showing that this method applied to optimization of fermentation process for 5%( v / v) Malus micromalus Makino wine was feasible.