V.amurensis wines in Northeast China, with high total acidity, is characterized by the poor palatability.For the purpose of reducing the acidity of grape wine, this paper is to explore the best main fermentation of wild grape wine deacidification with bacteria and process conditions.Through comparison tests screening out the best combination of reducing acid bacteria, it is adding reducing-acid yeast and Lactobacillus at the same time.Single Factor experiment and orthogonal experiment results show that: the inoculation ratio of reducing-acid yeast and Lactobacillus is 6:4, total inoculum 12%, fermentation temperature 25 ℃, fermented time 14 d.Wild grape wine fermenting primarily in the conditions, deacidification brings about a striking effect.