Objective: In order to improve the sour taste of kiwi fruit wine and take advantage of the potential advantages of non-Saccharomyces cerevisiae to regulate the organic acid content， enrich the body aroma and taste， this research aims to use the biological acid reduction properties of Pichia kudriavzevii to brew kiwi wine. Methods: With commercial Saccharomyces cerevisiae CECA as the control strain， 17 non-Saccharomyces cerevisiae strains preserved in the laboratory were screened to obtain Pichia kudriavzevii strains with higher acid metabolism ability. Through exploring its growth conditions under different sugar concentration， alcohol content， temperature and acid content， the biological characteristics and fermentation performance were studied， and it was found that the oxygen supply during the fermentation process greatly enhanced the degradation of yeast in kiwi wine brewing. The acid effect was then sensory evaluated by the tasting team. Result: Pichia kudriavzevii strain GS1-1 has good acid-reducing ability and has similar fermentation performance with Saccharomyces cerevisiae. Fermentation under different oxygen conditions show that the addition of oxygen has a significant effect on the acid reduction rate. The decreasing rate will increase 24.6% under through-oxygen condition， adding oxygen to the environment is more conducive to degrading the content of kiwi acidity. After tasting， the taste is soft， giving the kiwi wine the aroma characteristics of tropical fruits and citrus. Conclusion: In the wine brewing industry， it is of great significance to screen strains with acid-reducing ability to improve their acid-reducing effect， and changing the oxygen environment is a potential means to improve the viability of utilizing yeast to improve the quality of wine. The yeast GS1-1 can be used as an ideal material to further study its acidity reduction and aroma enhancement in fruit wine.