1. Recipe: 250 grams of kiwi fruit, 500 grams of white wine.

2. Use kiwi fruit as raw material, rinse with water to remove impurities, and separate the skin and pulp.

3. Beat the kiwi into a pulp, or mash it with a wooden stick.

4. Add 5% yeast sugar solution (sugar content 8.5%) to the pulp, stir and mix, and perform pre-fermentation. The temperature should be controlled at 20~26°C for about 5~6 days. When the residual sugar of the pulp drops to 1 during fermentation, it needs to be pressed and separated, and the pulp juice is transferred in and then fermented.