The experiment was conducted to determine effects of sodium metabisulfite content, flesh and water mixing ratio, total soluble solids content, percentage of additional yeast and fermentation time on alcoholic fermentation of red flesh dragon fruit. The results showed that all factors influenced the fermentation. The most appropriate fermentation conditions were use of juice without water mixing, addition sodium metabisulfite content of 80 ppm, the total soluble solid content of 22oBrix, 5% of yeast solution and 13-d fermentation.