The invention discloses a process method for brewing wild kiwi fruit wine by using a biological technique. The process method comprises the following steps: (1) crushing, namely, crushing full wild kiwi fruit, mixing to obtain juice, feeding the juice into a stirring tank, and fermenting the juice with peel so as to separate out pigment; (2) performing dipping fermentation, namely, stirring yeast, pectinase and white sugar so as to obtain secondary fermentation broth, mixing the fermentation broth and the obtained juice, and feeding the mixed liquid into a tank for dipping at 25-30 DEG C for 5-6 days; (3) performing tartaric acid fermentation, namely, separating the peel and the residues of the mixed liquid, storing the naturally separated pulp into a container, performing flooding preservation, adding lactobacillus for fementation, keeping the preservation temperature at 20-25 DEG C, and separating after 28-30 days, thereby obtaining bulk wine; and (4) storing in a tank, namely, adding a small amount of sulfur dioxide into the bulk wine, controlling activity of lactic acid bacteria, fining to clarify the treated bulk wine, precipitate, freezing, and filtering in controlled time, thereby obtaining fresh wine. Due to the biological technique for full fruits, the wild kiwi fruit wine can be both taken as food and medicine, and is applicable to industrial production.