In order to solve the problem of immediately stopping fermentation for a low-alcohol Malus micromalus Makino wine brewed by sugar-remaining fermentation technology,the concentrated Malus micromalus Makino juice was used as a raw material. After the thick juice was diluted into thin juice,the fermentation was conducted at the temperature of 20 ℃. When alcohol content reached 5% vol,the fermentation was stopped immediately through following methods: ① SO2aqueous solution was added directly into the brewing liquor and the concentration of SO2in liquor was 360mg /L or more. ②Fermenting wine was pasteurized at 68 ℃ for 10 min. ③ The yeast in fermenting liquor was separated at a speed of 4 000 r /min by cool centrifugation at- 1 ℃ for 10 min and then cooled down to 4 ℃or SO2aqueous solution was added into the obtained wine to the final content of 60 mg /L or more. Results showed that all of the fermentation-stop methods mentioned above could stop the fermentation of wine efficiently. Took the quality of the wine into consideration,centrifugal separation of yeast and then cooling of the obtained wine or addition of 60mg /L SO2was a more appropriate method.