1139 results about "ACTINIDIA POLYGAMA FRUIT" patented technology

The invention discloses a compiling vector of a kiwi fruit gene AcPDS based on CRISPR-Cas9 as well as a construction method and application thereof. The compiling vector of the kiwi fruit gene AcPDS based on CRISPR-Cas9 established can quickly and simply perform efficient site-specific mutagenesis on the kiwi fruit gene, so that the blank of a gene fixed point compiling technology in kiwi fruit is filled. Experimental results verify that by means of agrobacterium-mediated kiwi fruit genetic transformation, the compiling vector of the kiwi fruit gene AcPDS based on CRISPR-Cas9 performs site-specific mutagenesis on two target spots of the kiwi fruit gene AcPDS successfully, and meanwhile, an albefactedphenotype is induced.

The invention discloses fermented fruit and vegetable composition containing probiotics and traditional Chinese medicine extract and a preparation method of the fermented fruit and vegetable composition. The fermented fruit and vegetable composition comprises fermented fruit and vegetable, fermented or non-fermented traditional Chinese medicine or the traditional Chinese medicine extract, the prebiotics, probiotics and an auxiliary, wherein the prebiotics are formed by one or more oligosaccharides and the probiotics comprise one or more of lactobacillus, bifidobacterium and streptococcus; the fruit and vegetable comprise one or combination of pumpkins, white gourds, kiwi fruits, soybeans, papayas, purple sweet potatoes, carrots, Chinese chestnuts, Chinese yam, maca fruit, pearl barley, Wolfiporia extensa, Angelica sinensis, kudzu vine roots and lotus seeds; the traditional Chinese medicine or the traditional Chinese medicine extract is one or more of Astragalus, olive leaves, grape seeds, ginger, gardenias, saw palmetto, pumpkin seeds, pomegranate seeds, pomegranate bark, raspberries, Cistanche deserticola, black cohosh, red clover or extract thereof. The fermented fruit and vegetable composition is food, a medicine or a health care product with the efficacy of regulating intestinal flora, boosting immunity, improving sleeping function and the like.

The invention relates to a kiwi seedling cultivation method, belongs to the technical field of kiwi cultivation, and solves the problems that the existing kiwi seedling cultivation technique fails to meet the needs of standard production, large-scale gardening, germplasm resources transferring and conservation, and planting in protected areas due to the factors such as long seedling cultivation period, low seedling emergence rate, few seed sources and slow cultivation. The method includes using of greenhouses, trays, plastic-covered tunnels and plastic film mulching; cold storage, stratification, sowing, stock cultivation, branch grafting, field management and outplanting of stock seeds. The whole cultivation process starts from January and ends before soil freezing in November and is under quality control. According to the method, seeding, grafting and outplanting all occur in one year. The time from storing seeds in sand to emergence of seedlings lasts for 11 months, namely the seedling cultivation time is 11 months, the rate of first-grade seedlings is up to 90%, and the need of standard, large-scale planting and demonstrative popularization of kiwi and the need of germplasm resources expansion and protection are met.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

The invention discloses a variety breeding and early-season high-yield cultivation technology for actinidia arguta. The variety breeding and early-season high-yield cultivation technology includes procedures of 1 variety selection, 2 seedling propagation, 3 field planting, 4 underground management, 5 pest control and 6 pruning. Seedling propagation carried out in a step 2 includes collecting and storing cuttings and performing root cutting on the cuttings in sunlight greenhouses, particularly, root cutting is performed on the cuttings in the nutrient pots, and greenwood cutting is performed on the cuttings. Compared with the prior art, the variety breeding and early-season high-yield cultivation technology has the advantages that seedlings are raised in the sunlight greenhouses by means of root cutting, so that the seedling growth time can be prolonged, the seedlings are healthy and are high in growth potential after being planted, and a foundation is laid for early and high yields; frame surfaces are replaced by small canopy frames, and accordingly operation and management can be facilitated.

The invention discloses an SSR molecular marker A002 for identifying males and females of kiwi fruit hybrid populations, relating to the technical field of molecular genetic breeding. The male plant specific fragment nucleotide sequence of the molecular marker A002 is shown in SEQ.ID No.1; the female plant specific fragment nucleotide sequence is shown in SEQ.ID No.2; and the primer sequence is shown in SEQ.ID No.3 and SEQ.ID No.4. The molecular marker A002 can be used for the early identification detection of males and females of kiwi fruits so as to avoid the great waste caused by abundant male plants in the breeding and production; by utilizing a high-density genetic map, sex related molecular markers can be rapidly explored to assist the breeding and important practical experience is provided for the development of the functional markers; and being used for marker assisted selection of males and females, the molecular marker A002 is capable of greatly improving the selection efficiency of the female plants in the breeding and shortening the breeding period, and has great application potential and relatively high economic value.

The invention discloses a green high-yield kiwi fruit planting method. The green high-yield kiwi fruit planting method comprises the steps of seedling raising and grafting, cultivation management, soil management, water and fertilizer management and harvesting management. Therefore, by means of green and environmental planting techniques and planting materials, the green high-yield kiwi fruit planting method guarantees the flavor of kiwi fruits and meanwhile improves the eating safety of the kiwi fruit, thereby being more beneficial to people usage.

The invention relates to a preparation method of a preserved low-sugar kiwi fruit, belonging to the field of agriculture product processing. The preserved low-sugar kiwi fruit is prepared from the following components in parts by weight: 30-60 parts of kiwi fruits, 20-50 parts of white granulated sugar, 0.1-1 part of citric acid, 0.1-0.5 part of sodium ascorbate, 0.01-0.1 part of table salt and 0.01-0.05 part of calcium chloride. The preparation method comprises the steps of selecting raw materials; cleaning; peeling; slicing; soaking for protecting the color; hardening; precooking; carrying out microwave sugar infusion; carrying out constant-temperature drying; packaging and the like to obtain a finished preserved low-sugar kiwi fruit. The preserved low-sugar kiwi fruit is pale brown, attractive in appearance, moderate in sweetness and sourness and extremely good in taste.

The invention provides a method for improving quality of kiwi fruit and special high-quality fruit comprehensive agents. According to the method, a high-quality fruit agent No.1 capable of increasing color, sugar, hardness and yield and preventing diseases is used after fruit picking, before and after blooming an during base fertilizer application; a high-quality fruit agent No.2 capable of thickening cell walls and increasing cell density is used in a fruit swelling period, a fruit strengthening period and a fertilizer application period, wherein weight ration of the high-quality fruit agents No.1 and No.2 to water is 1:400-600, the high-quality fruit agent No.1 can be sprayed on leaves or applied to soil once after fruit picking, before and after blooming an during base fertilizer application, the high-quality fruit agent No.2 can be applied twice, once every a half month, in the fruit swelling period, the fruit strengthening period and the fertilizer application period. Through adoption of the method and the special high-quality fruit comprehensive agents, the internal quality and external fruit shape, color, storability and freeze injury resistance of kiwi fruit can be improved, the use is convenient, the cost is reduced, kiwi fruit trees become strong and can bloom and bear fruits easily, the quality of fruits is improved greatly, the disease resistance is enhanced and yellows can be prevented and controlled.

The invention relates to a high-efficiency and low-cost preservation method of kiwi fruits, and in particular relates to a preservation method capable of combining microporous preservative films, 1-methylcyclopropene and a low-temperature storage technology of the kiwi fruits, belonging to the technical field of agricultural food science. Aiming at the characteristics of being easily softened and rotten in the storage process of the kiwi fruits, the aim of preservation can be achieved by methods such as modified atmosphere packaging, post-harvest physiological accommodation, control of pathogenic bacteria and low-temperature storage. The method comprises the steps of sorting the fresh kiwi fruits, putting the sorted fresh kiwi fruits into microporous freshness protection packages, fumigating by the 1-methylcyclopropene, fumigating by a preservation smoke agent, precooling, sealing the packages, and storing in a fresh-keeping storehouse with the temperature of 0+ / -1 DEG C and the humidity of more than or equal to 80%; after 90 days, fumigating by the preservation smoke agent once every 30 days, and therefore, the kiwi fruits can be effectively stored for 180 days, and have the hardness of more than or equal to 4kg / m<2> and the edible rate of more than or equal to 90%.

The invention discloses a method for quickly improving the outplanting rate of culture of kiwi fruit seedlings. The method has the technical characteristics that seeds of delicious kiwi fruits (i.e. the hairy variety) are adopted. The method comprises the steps of: sterilizing soil of a seedbed five to seven days before sowing, and soaking the seeds in water with the temperature of 50-60 DEG C for two to three hours before sowing; sowing in the middle ten days and the last ten days of January, transplanting at the appropriate time of the last ten days of March and the first ten days of April when young seedlings have four to five leaves, extirpating one to two knots at the tips of rootstocks in the first ten days of June, removing coppice shoots 5-10cm at the base parts of seedling trunks in time to guarantee smoothness of the parts of the seedlings to be grafted, grafting single-bud branches at the venter of the rootstocks in the first ten days and the middle ten days of June to the first ten days and the middle ten days of July, breaking the rootstocks off in the last ten days of July and the middle ten days of August, reserving four to five knots above engrafting buds, and breaking off the rootstocks with only barks remained; shearing the rootstocks in the first ten days of September, reserving 4-5cm stumps during stock shearing, removing buds of the rootstocks in time after stock shearing, removing the buds and shearing the coppice shoots as soon as the buds and coppice shoots are come out, and promoting the grafting buds to grow vigorously in combination with the supply of fertilizers and water; and making the kiwi fruit seedlings reach the standard of outplanting at the end of the same year, wherein the rate of outplanting in the same year reaches 80 percent to 90 percent.

The invention discloses a sweet kiwi fruit wine and a brewing method thereof, and belongs to the field of healthcare foods. The brewing method comprises the following steps: adopting a high fructose syrup to adjust the sugar degree of a fruit pulp; carrying out primary fermentation in a batch sugar addition and batch yeast addition manner twice; adding SO2 to inhibit the fermentation after ending the two-time primary fermentation, and adding deodorized edible alcohol to stop the fermentation; and controlling the ageing temperature after the complete ending of the fermentation in a range of 14-16DEG C for 8-10 months. The brewing method has the advantages of reduction of the production cost, increase of the alcohol degree of the fruit wine, increase of the fragrance generated during the fermentation of the yeast, and acceleration of the esterification reaction of the fruit wine in the ageing process; and the sweet kiwi fruit wine obtained in the invention has the advantages of moderate alcohol degree, protruding fragrance, sour, sweet and tasty taste, pure and sweet mouthfeel, and reduction of the bitter aftertaste, can satisfy demands of different consumer groups, and has a very strong market competitiveness.

The invention relates to antistaling agents for fresh kiwi fruit slices, fresh-keeping products and a fresh-keeping method, wherein the antistaling agents comprise a cleaning agent and a color-protection agent; the fresh-keeping products contain a cleaning agent, a color-protection agent, N2 and polyethylene fresh-keeping bags; and the fresh-keeping method, which comprises steps of selection of kiwi fruits, fresh slice cut pretreatment, cleaning treatment, color-protection treatment and N2-charging fresh-keeping treatment, maintains the nutrient composition and freshness of the peeled fresh kiwi fruit slices within a certain amount of time.

A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.

The invention discloses a digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and a preparing method thereof.The preparing method includes the steps that fruits and vegetables such as cumquat, hawthorn, apple, lemon, banana, pineapple, grapes, pears, sea buckthorn fruits, kiwi fruits, pumpkin, white radish and carrot with the effects of adjusting the intestine and the stomach and promoting digestion are used, powdered sugar in the fruits and the vegetables is fully converted into probiotic thalluses and metabolic products with the two-stage fermentation method, and meanwhile a large quantity of vitamins, microelements and metabolic organic acids in the fruits and the vegetables are reserved; the concentration of the organic acids is adjusted through calcium carbonate to be converted into organic calcium, intestinal absorption can be achieved, and the acor taste is eliminated; as xylitol and prebiotics are adopted to adjust the sweet taste, calcium absorption can be enhanced, and in-vivo probiotic proliferation and the exogenous probiotic planting effect are enhanced.By means of the product, digestion of abdominal-distension persons which are poor in gastric motility is promoted, intestinal flora can be adjusted, calcium daily needed by the human body can be effectively replenished, and if the digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product is eaten for a long time, the immunity of the human body can be enhanced.

The invention discloses a punching device for kiwi fruit tree seedling planting. The punching device for kiwi fruit tree seedling planting comprises a base, a drill rod and a driving mechanism; the drill rod is provided with a spiral blade; the driving mechanism is connected with the drill rod and can drive the drill rod to rotate; the base is connected with the driving mechanism; a first gear is arranged on the power output end of the driving mechanism; the first gear is circumferentially engaged with a plurality of second gears; the second gears are connected with stabilizing cylinders; threaded rods are arranged in the stabilizing cylinders; threaded grooves of the threaded rods are abutted against abutting rods connected with the inner walls of the stabilizing cylinders; through holes are formed in the second gears; a first spring is connected between the threaded rods and the base; the first spring passes through the through holes; the threaded rods are rotatably connected with first rolling wheels; the upper sides of the stabilizing cylinders are rotatably connected with sliding rings; the lower sides of the stabilizing cylinders are connected with moving rings in a sliding way; a transparent anti-spattering cover is connected between the sliding rings and the moving rings on the adjacent stabilizing cylinders. Compared with the prior art, the punching device for kiwi fruit tree seedling planting is convenient to move, and has high punching stability and high working efficiency.

The invention discloses a dry type kiwi wine and preparation method thereof, belonging to the technical field of preparing fermented fruit wine. The preparation method comprises the steps of: 1) freezing and peeling kiwi fruit, stripping and slicing, soaking in color protection solution and standing, and then extruding and pulping to obtain fruit pulp; 2) adding pectinase for enzymolysis, then carrying out heating treatment and filtering, adding concentrated fruit juice into filtrate and regulating the needed concentration to obtain kiwi juice; 3) adding Angel active yeast into the kiwi juice for twice, carrying out primary fermentation and after fermentation until the amount of the residual sugar in the fermentation liquor is less than or equal to 4g / L, thus obtaining after-fermentation wine; 4) carrying out deacidification, astringency removal and clarifying, bottling and sterilizing, to obtain dry type kiwi wine. The preparation method is simple to operate, and the dry type kiwi wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.

The invention discloses a method for preventing and controlling yellows of a kiwi fruit tree. By applying organic bacterial fertilizer and chelated ion fertilizer to the kiwi fruit tree, the content of organisms in soil is increased, the microbial population such as lactic acid bacteria and the like is expanded, and the iron supply condition of soil is improved so as to correct and cure the yellows of the kiwi fruit tree and produce high-quality kiwi fruits.

The invention discloses a method for preparing instant actinidia arguta powder through vacuum freeze drying. The method comprises the following steps: picking and curing, selecting raw materials, sterilizing and cleaning, sorting the raw materials, manually controlling the moisture, grinding and pulping fruits, quick-freezing, performing vacuum freeze drying, grinding by using an airflow grinder, grinding by using a homogenizer, bagging and packaging into a box. According to the instant actinidia arguta powder prepared by using the method, the flavor and the taste of fresh fruits can be kept, nutritional ingredients and dietary fibers are not lost, and the preparation method is simple and the transport is convenient.

The invention relates to a candy and provides a low-sugar probiotics dextrose candy which does not contain sugar, is high in viable count of probiotics, long in quality guarantee period and suitable for eating by diabetics and does not contain a citric acid additive. The low-sugar probiotics dextrose candy consists of the following raw materials in parts by weight: 0.7-1.0 part of freeze-dried active probiotics powder, 10-15 parts of kiwi fruit pulp, 1-3 parts of sericin peptide, 20-30 parts of xylitol, 10-20 parts of passion flower pulp, 20-40 parts of skim milk powder, 6-15 parts of microcrystalline cellulose, 3-10 parts of tea powder and 0.5-1.5 parts of polyethylene glycol. Meanwhile, the invention provides a method for preparing the low-sugar probiotics dextrose candy. The method mainly comprises the following steps: (1) preparing materials; (2) mixing and granulating; and (3) tabletting.

The present invention provides a preparation method of a health-care blueberry beverage, and includes the following raw materials: blueberries, herba dendrobii, ginger, schisandra chinensis, sugar stevia leaves, Chinese wolfberries, guavas, carrots, sapodilla, grapes, actinidia chinensis, haws, bitter apricot kernels, corn, oats, soybeans and green tea. The beverage contains a variety of effective ingredients and nutritional ingredients including polysaccharides, flavonoids, flavonoids, saponins, peptides, vitamins, etc. The beverage can enhance and regulate immune function of human body, protect liver and improve eyesight, regulate intestinal microflora, resist aging, protect skin and beautify appearance, eliminate fatigue, prevent cardiovascular and cerebrovascular diseases, etc.

The invention belongs to the technical field of biological pesticides and discloses a method for identifying a Streptomyces glaucus sp.nov yangling TIASA5 strain and a method for preparing an active substance of the strain and applications of the method. The strain is preserved in China General Microbiological Culture Center of Microbial Culture Collection Management Committee in Microbiology Institute, Chinese Academy of Science on August 16th, 2007 with the preservation number of CGMCC No.2132. The strain has better preventive and therapeutic effects on bacterial canker of kiwi fruits. The strain is separated from plant tissues, generates active metabolite that does not have toxic action to the plant tissues, and has stability, convenient spraying and convenient popularization and application.

The invention discloses a fruit tree planting method, particularly relates to a high-yield planting method of kiwi fruit, and belongs to the technical field of fruit tree planting. The main technology comprises seedling, garden plot construction, a planting method and a field management method. By means of the high-yield planting method of the kiwi fruit, the average yield per mu reaches 1,600 kg or above, and compared with the general amount of 1,000-1,500 kg per mu, the yield per mu is increased by 20% on average.

The invention relates to a dietetic therapy meal auxiliary or meal replacement product for gastric ulcer and duodenal ulcer. The main components and a preparation method are as below: first conducting superfine grinding on chicken's gizzard membrane, cape jasmine, a honeysuckle decoction, a kiwi fruit powder, pine pollen, a fingered citron powder, lily, processed licorice, clove and litchi into a powder, and adding a coix seed powder, a Poria powder, a wheat germ powder, a Chinese yam powder and a walnut powder; or decocting the materials with water, filtering the decoction and spraying a filtrate into the coix seed powder, the Poria powder, the wheat germ powder, the Chinese yam powder and the walnut powder; conducting high temperature slaking on the mixture; adding xylo oligosaccharide, a Lactobacillus acidophilus powder, a bifidobacterium powder, a natto powder, a yeast powder, an L-arabinose powder and a spirulina powder; mixing uniformly; and conducting subpackaging. The invention employs reasonable compatibility of materials which are used as both food and medicine and utilizes the principle of balance constitution in traditional Chinese medicine, so that the human body can restore balance and achieve the stable state of health through diet. The product reduces incidence of diseases related to gastric ulcer and duodenal ulcer physique and has the advanategs of safety, effectiveness, little toxic or side effect, common food as the main raw materials, low price and easiness for people to accept.

The invention discloses a method for easily authenticating flooding tolerance of kiwi fruit seedlings. The method comprises the following steps: a plastic box is buried in soil of a rain sheltering greenhouse, the edge of a box body and surrounding soil are arranged on the same horizontal plane, and nutrition bowls planted with the kiwi fruit seedlings are placed in the plastic box randomly; water is irrigated in the plastic box to enable root systems of the kiwi fruit seedlings to be completely immersed in the water; the situations of top tips and leaves of the kiwi fruit seedlings in the flooding process are recorded, the flooding time or the number of wilt leaves is used as an index, and flooding tolerance authenticating evaluation is carried out on various test materials. According to the method, the flooding time or the number of the wilt leaves can replace an existing complex evaluation system, the needed time is short, the operation is convenient, the result is obtained by testing several indexes of the survival rate, chlorophyll, peroxidase activity and root activity so as to comprehensively evaluate the stress resistance verification, the result is consistent with the visual flooding time or the number of the wilt leaves, and therefore the method is stable and reliable in result, easy to operate, and suitable for rapidly screening flooding tolerance seedling kiwi fruit seedling plants in a mass mode.

The invention discloses a preparation method of kiwi fruit extracts and application of the kiwi fruit extracts in cigarettes. Kiwi fruit pulp is firstly subjected to constant temperature enzymolysis, the Maillard reaction is carried out after inactivation, obtained reaction mixtures are distilled to obtain volatile top note ingredients, residues after the distillation are extracted by composite solvents, latent fragrant ingredients are obtained, the top note and latent fragrant ingredients are proportionally mixed and refrigerated, supernatant fluid is taken, and the required kiwi fruit extracts are obtained. After the extracts are applied to the cigarettes, the effects of improving the fragrant flavor of the cigarettes, improving the mouth feeling and reducing the pungent smell of the cigarettes can be realized. The method has the advantages that the process is simple and convenient, the equipment is simple, the cost is low, and the pollution is little.

The invention discloses a kiwi fruit preservative and a using method thereof. The kiwi fruit preservative is prepared from naphthylacetic acid aqueous solution and assistant, wherein the assistant is one of oxalic acid, calcium nitrate and salicylic acid, and the concentrations of naphthylacetic acid, oxalic acid, calcium nitrate and salicylic acid in aqueous solution are 10mg / L, 250-450mg / L, 1000-3000mg / L and 150-300mg / L respectively. The using method comprises the following steps of uniformly spraying preservative on leaf surfaces and kiwi fruit surfaces firstly 30-40 days before picking until dripping, spraying every seven days, spraying for three times, packaging into a polyethylene bag after picking without sealing, and storing at normal temperature. After the preservative is used according to the using method, the rotting rate of the picked kiwi fruits can be reduced, the storage time of the picked kiwi fruits can be prolonged, the flavor and the quality of the fruits are improved, and the kiwi fruit preservative has high efficiency and low price, has no side and toxic effects, is environmental friendly, is convenient to operate, and is convenient for large-scale popularization and application.

The invention provides a kiwi fruit tissue culture method and an application thereof. According to the method, axillary buds are germinated under an aseptic condition to form a leaf stalk serving as an explant, formation of callus tissues is induced, and then the callus tissues are cultured into kiwi fruit seedlings. According to the culture method, the contamination rate of a tissue culture process can be reduced, and the induction rate, the germination rate and the rooting rate of the callus tissues are increased. In addition, the kiwi fruit seedlings cultured by the method have the advantages of strong growth, developed root systems and high transplantation survival rate.

The invention discloses Chinese gooseberry fermented wine and a preparation method thereof. The preparation method comprises the following steps of: (1) sorting fresh fruits; (2) washing; (3) crushing; (4) pulping and adding enzyme; (5) adjusting sugar degree; (6) sterilizing; (7) inoculating and fermenting; (8) hermetically standing the fermented wild Chinese gooseberry wine at the temperature of between 15 and 20 DEG C for 10 to 15 days; (9) deacidifying by a physical method; (10) clarifying; and (11) ultrafiltering under the conditions of operating pressure of 0.04 MPa, operating temperature of between 20 and 25 DEG C and feed liquid flow rate of 6 L / h, wherein after ultrafiltering for 17 minutes, the flow tends to be stable. The Chinese gooseberry green wine prepared by the method can completely utilize fruit resources of the Chinese gooseberries, in particular secondary fruits so as to reduce loss and waste and greatly improve production value of the fruits.