Abstract: The Flesh texture of Jinqiu pears is very tasting and refreshing ,which contains rich nutrition and protein. But Jinqiu pears can not be stored and kept fresh for a long time because high temperature in harvesting season. We can reduce losses, increase revenue and form industrialization and scale group by studying on brewing process. Electing fresh fruits at appropriate maturing stage and choosing fine strains of yeast with high ethanol volume score and the best clarifying method, we can produce dry fruit wine with low alcohol by fermentation. The study shows that Jinqiu pears juices ferment at high speeds, wine liquid is transparent and tasteful, when we use New Zealand Kiwifruit wine yeast and the fermentation temperature is at 25-30℃.