Abstract: By using the constructing fuzzy comprehensive evaluation model for the quality of cider, based on the results of fuzzy comprehensive evaluation which were set as a goal, response surface methodology(RSM) was employed to study on the variation regularity in cider fermentation and a quadratic equation between sensory quality of cider and the fermentation parameters has been established. The adequacy of the model equation was verified effectively. Effects of inoculation quantity, initial pH value and fermentation temperature on cider fermentation were explored. By analyzing the response surface plots and their corresponding contour plots as well as solving the quadratic equation, the optimum process parameters for cider fermentation with yeasty fusant W1 were obtained as inoculum size 5.33%, initial pH value 3.37 and fermentation temperature 22.14℃.