Cactus pear fruit has very good chemical compositions that could be attractive substrate for wine fermentation such as high antioxidant properties and high sugar content. However, there has been serious problem of post-harvest losses of cactus fruit cultivation due to shortage of processing technology. As a result it has been consumed as a fresh fruit with excess wastage. The large cultivations especially during the summer season of cactus pear fruit could help to utilize it for industrial production. This research is aimed to investigate the process of wine production from cactus pear fruit juice and optimize the fermentation process based on three basic primary fermentation parameters namely, fermentation temperature, pH and yeast inoculum concentration to obtain better total acidity, alcohol content, total antioxidant as well as acceptable sensory properties by using CCRD. Characterizations of the final wine were also done. The fermentation process was carried out for six days; by using 250 mL of the cactus pear fruit juice in to each twenty 500 mL capacity glass bottles and pH was adjusted to 3.1, 3.4, 3.9, 4.4 and 4.7, yeast inoculum concentration (Saccharomyces cerevisiae) to 5%, 8%, 12%, 16% and 19% as well as incubating temperature of 16, 20, 26, 32 and 36 °C. The second order response surface model developed was adequate for predicting quality responses and all controlled input factors showed significant effect (P≤0.01) on responses of the final wine linearly, plus interactive effect (P≤0.05) of temperature and yeast inoculum concentration in all responses but the effect of pH was not significant except in total antioxidant and sensorial acceptance (P≤0.05). The fermentation process was optimized for obtaining maximum total acidity 12.39 ±1.32 g/L equivalents to tartaric acid, alcohol content of 9 ± 0.31%v/v, total antioxidant 235.3 ± 9.15 mg/L AAE and sensory acceptance of 7.74 ±0.34 at temperature of 30 °C, pH 3.9 and inoculum concentration 16%. The final wine had total phenol 201.75 ±0.047 mg/L GAE, residual sugar 5.988 ±0.066 g/L dextrose, and 131.2 ±0.15 mg/L total SO2.