Abstract: The fermentation conditions of Chinese rice wine using potato as auxiliary material were optimized using response surface methodology(RSM). Through single-factor experiment, orthogonal experiment and central composite designs(CCD) experiment, the optimum fermentation conditions of Chinese rice wine using potato as auxiliary material was obtained: addition quantity of active dry yeast and wheat starter was 0.114% and 14.0%, respectively, the ratio of material to water was 1∶0.7, addition quantity of glucoamylase was 425 μL per 100 g raw materials, initial pH value was 4.0, main fermentation temperature was 28℃. Experimental results show that the sensory evaluation and physical and chemical characteristics of Chinese rice wine using potato as auxiliary material fermented under the optimized conditions, such as alcoholicity, total acid content, color, aroma and taste etc, meet the state standard of Chinese rice wine GB/T 13662-2000 and the organoleptic quality is improved. In addition, the content of free amino acid in Chinese rice wine using potato as auxiliary material is 7063.4 mg/L, which is 1.2～2.5 times of that of ordinary Chinese rice wine.