Mulberry Fruit wine can be obtained biologically from the fermentation of Mulberry fruit using species of the genera Saccharomyces.However,the productivity of alcoholicity is generally low because the yeast is not suitable for a particular breed.In this research,Saccharomyces cerevisiae CFTRI 101 was utilized to brew Mulberry fruit wine.The effects of fermentation parameters (temperature,pH value,inoculum size and fermentation time) on the alcoholicity of mulberry wine were investigated.Based on single factor and three factor influence level tests by following the Plackett-Burman design,the optimum extraction yield was analyzed by response surface methodology (RSM).The results of RSM showed that the optimal condition for mulberry fermentation was defined as pH,3.2; inoculum size,0.53%; fermentation temperature,31.4°C and fermentation time of 6 days.Under this optimal condition,alcoholicity of the wine reached 12.46%.