Abstract: The deacidification technology of Kiwi wine by chemical and physical methods. Through single and compound deacidification were studied, we dropped a best deacidification combination of 2.2g/L Na2CO3and6.0g/L Chitosan which could drop the acidity of Kiwi wine from 13.69g/L to 7.63g/L, the acid-lowering rated to44.27%, the light transmittanced to 99.70%. The deacidification combination could not only reduce the acidity of Kiwi fruit, but also to improve its flavor and taste. This results could provide a certain theoretical basis for producing high quality Kiwi wine.