Abstract: The mixed fermentation technology of kiwi wine was studied. The yeast RA17 was mix cultured with BM4×4 and inoculated into kiwi mash for fermentation. On the basis of single factors,the amount of mixed barm liquid,amount of yeast nutrients,fermentation temperature and fermentation time were selected as independent variables. The effects of various factors and their interactions on the sensory score and total ester contents of kiwi wine were studied by response surface method,and a regression model was established to optimize the fermentation technology. The results showed that,the optimum fermentation technology was mixed barm liquid additive amount 16%,yeast nutrients dosage 0.18 g/L,fermentation temperature 26℃,fermentation time 16 d. After optimized,the sensory scores of kiwi wine reached 96.20,and the total ester contents reached 6.50 g/L.All the indexes were better than kiwi wine that before optimized.