Huangguan pear and purple sweet potato were selected as main raw materials to make compound fruit wine by liquefying with amylase,saccharifying with pectinase and saccharifying enzyme,adding sugar and fermenting with inoculating yeast.The process was optimized by single-factor and orthogonal tests.The results showed that the optimal condition for liquefaction process of purple sweet potato was the amount of amylase 0.12%,pH value 6.0,temperature 50℃,and time 30 min，then the juice yield was 68.00%; the optimal condition for saccharification of the mixed juice was 0.1% of pectinase and glucoamylase (1:1),pH value 4.0,temperature 50℃ and time 90 min，then the juice yield was 70.65%; the optimal formula and fermentation condition was ratio of material to solution 1:5,ratio of purple sweet potato to pear 1:1,15% of sugar,inoculum concentration 4%,incubation temperature 28℃,and fermentation time 5 days,then the alcohol content was up to 12.8%.