Abstract:The wild-type yeast X-5 with excellent fermentation performance was chosen as the starting strain to produce a special yeast for kiwifruit wine with better fermentation performance by atmospheric and room-temperature plasma mutation.The fermentation conditions of mutant strain Y-5 were optimized by orthogonal testing with Y-5 inoculum，fermentation temperature，and initial pH as influencing factors and kiwifruit was used as the raw material.Strain Y-5 had a strong aroma.The fermentation power，alcohol content，and Vc level of Y-5 were 50.98%，11.15%，and 17.68% higher than those of the wild type，respectively.The optimum technological conditions were an 8% inoculum，a fermentation temperature of 25 °C，and an initial fermentation broth pH of 3.5.Under these conditions the kiwifruit wine was clear and transparent，with strong aroma，typical flavor，and good taste.