Abstract: Yeast PA4 was selected as experimental strain, with three-factor quadric orthogonal regression composite experimental design, the influences of fermentation temperature, inoculum volume and pH value on cider quality were investigated, and a regression equation with high reliability was obtained. Results show that fermentation temperature and inoculum volume have very significant influence on cider quality(p＜0.01), and pH value has significant influence(p＜0.05). The optimum technology parameters are 24℃ of fermentation temperature, 10% of inoculum volume and 3.4 of pH value.