Abstract: Acid is the framework of fruit wine, and is an important part of fruit wine flavor compounds.Moderately acid can bring people fresh, refreshing and pleasant feeling. With the developing and brewing of fruit wine, the acidity of the raw wine is very high, so the deacidification and deacidification method is critical for the quality of wine, no harm to the quality of fruit wine, but also to improve the palatability of wine.This article outlined the common deacidification methods and compares their advantages and disadvantages, which could take reference for the production of high quality wine.