Kiwi fruit flavor dry wine and preparation thereof

The invention provides dry wine with Chinese gooseberry aroma, wherein the main raw materials (in weight portion) are as follows: 72 portions of Chinese gooseberry, 28 portions of white sugar, 0.01 portion of yeast, 0.01 portion of pectinase and 0.05 portion of sulfur dioxide; and the method for preparing the dry wine comprises the following steps: breaking the Chinese gooseberry into fruit jam; driving the fruit jam into an agitation tank; adding the sulfur dioxide into the agitation tank and agitating the mixture evenly; keeping stand the mixture for 8 to 10 hours to perform enzyme clarification; starting fruit pulp squeezing and filtration; adding the yeast into the filtered fruit juice; driving the mixture into a fermenter; keeping stand and adding the sulfur dioxide into the mixture at the same time; performing fermentation at a temperature of between 18 and 22 DEG C; converting most of the sugar in the fruit juice into alcohol under an anaerobic condition; adding the required sugar once at the very begi