Abstract:In this study，kiwifruit and passion fruit were used as the main raw materials to develop a compound wine.The mass ratio of kiwifruit and passion fruit juices，yeast inoculation amount and fermentation temperature were optimized.Based on the results of a single factor experiment，an orthogonal experiment was performed，and the effects of different formula parameters on the sensory characteristics and VCcontent of the compound wine were investigated.The production conditions of kiwifruit and passion fruit wine were optimized using the comprehensive balance method as follows：the mass ratio of kiwifruit juice to passion fruit juice was 3∶1，yeast inoculation amount was 0.04%，and fermentation temperature was 25℃.