Abstract: 【Objective】 To study the chief fermentation technology of mulberry wine with Xinjiang native variety “Qiangeli” mulberry as raw material. 【Methods】 Based on the single factor test, the box Behnken response surface optimization test was carried out and the optimal main fermentation technology parameters of mulberry wine were determined through the test: yeast addition 0.22 g/kg, fermentation temperature 21-23℃, sulfur dioxide addition 80 mg/kg. 【Results】 The results showed that mulberry wine not only had good taste, but also was rich in total flavonoids (2.66 g/L), anthocyanins (0.34 g/L) and other active substances. Meanwhile, 24 volatile aroma compounds were identified, including esters 77.86% of the total aroma substances, followed by 19.07% of the alcohols. 【Conclusion】 The optimal main fermentation parameters of mulberry fruit wine were obtained: the addition of yeast was 0.22 g/kg, the fermentation temperature was 21-23 ℃, and the addition of sulfur dioxide was 80 mg / kg.