The invention discloses a process method for
brewing wild
kiwi fruit wine by using a biological technique. The process method comprises the following steps: (1) crushing, namely, crushing full wild
kiwi fruit, mixing to obtain juice, feeding the juice into a stirring tank, and fermenting the juice with peel so as to separate out
pigment; (2) performing dipping
fermentation, namely, stirring
yeast,
pectinase and white
sugar so as to obtain secondary
fermentation broth, mixing the
fermentation broth and the obtained juice, and feeding the mixed liquid into a tank for dipping at 25-30 DEG C for 5-6 days; (3) performing
tartaric acid fermentation, namely, separating the peel and the residues of the mixed liquid, storing the naturally separated pulp into a container, performing flooding preservation, adding
lactobacillus for fementation, keeping the preservation temperature at 20-25 DEG C, and separating after 28-30 days, thereby obtaining bulk
wine; and (4) storing in a tank, namely, adding a small amount of
sulfur dioxide into the bulk
wine, controlling activity of
lactic acid bacteria, fining to clarify the treated bulk
wine, precipitate, freezing, and filtering in controlled time, thereby obtaining fresh wine. Due to the biological technique for full fruits, the wild
kiwi fruit wine can be both taken as food and
medicine, and is applicable to industrial production.