Abstract: The fermentation technique conditions were studied and optimized using kiwi fruits as raw materials to brew low alcohol sweet kiwi fruit wine. Effects of fruit pulp sugar content, pH value, inoculation amount of yeast and fermentation temperature on wine quality were investigated. The results show that the optimal fermentation conditions were 15° Bx of sugar content, pH value 3.5, inoculation amount 0.2 g/L and 20 ℃ of fermentation temperature. Under these conditions, the alcohol content of final wine was 5%~6%（v/v）, and the low alcohol wine had a light yellow-green color, good taste with sweet and sour, rich fruit aroma, fresh and consistent body.

Key words: low alcohol, wine, kiwi fruit, technique condition, optimize