The paper aims to optimize the fermentation technology of wine made from black plum. With black plum as the raw material, additive amount of yeast, fermentation temperature, initial sugar content and the adding dosage of sulfur dioxide were selected as factors of influences to orthogonally optimize the fermentation technology of wine made from black plum with the alcoholic strength as a reference indicator. The results showed that the optimal fermentation conditions were as follows: additive amount of yeast was 5%, fermentation temperature was 26 ℃, initial sugar content was 24%, the adding dosage of sulfur dioxide was 80 mg/L. After 7 days of fermentation under the optimal conditions, the alcohol content of black plum wine was 11.9%. The black plum wine produced in this method has high alcoholic strength. The raw materials are fermented well and the usage rate is high.