On the basis of experimental study of single factor , the multiple regression model was researched between inoculating amount, fermentation temperature, initial sugar density, initial pH and the alcohol degree for raspberry wine by response surface analysis, and the equation that could calculate the alcohol degree.The results through analysis showed that the alcohol degree 11.6 %(v/v), the optimization conditions of which inoculating amount , the initial sugar density, fermentation temperature, initial pH were optimized as follows:1.3 g/L, 19.5 °Bx, 25℃, and pH3.3 respectively.%根据单因素实验研究结果，利用响应面法对覆盆子浆果果酒发酵条件进行优化研究，通过响应面实验分析建立了以上四因素（酵母菌接种量、初始糖浓度、发酵温度、初始pH）和覆盆子果酒酒精度之间的回归方程模型，确立了覆盆子果酒发酵的适宜工艺条件为，酵母菌接种量1.3 g/L；初始糖浓度19.5°Bx；发酵温度25℃；初始pH3.3，此条件下，覆盆子果酒酒精度为11.6%（体积比），经验证，该工艺切实可行，适宜于工业生产。
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