Abstract:Using summer and autumn tea as main material and kiwifruit juice as supplement，various factors affecting the fermentation of kiwifruit tea wine were investigated under single factor and orthogonal experimental design to obtain the optimum fermentation technology.The results showed that the influence degree of the sugar content，the ratio of tea and kiwifruit juice，inoculation amount and fermentation temperature on the quality and alcohol level of kiwifruit tea wine decreased in turn.The alcohol content of kiwifruit tea wine reached （9.03±0.25）%vol under the optimized fermentation parameters of 1 ∶75 （g/mL）of the ratio of tea and water，3 ∶1 of the ratio tea and kiwifruit juice，15%of sugar content，1.0%inoculation amount and 28 ℃ of fermentation temperature for 7 d.And the content of tea polyphenols and ascorbic acid were （1 114.12±9.48）mg/L and（199.06±5.20）mg/L，respectively.