Five kinds of wines were made from kiwifruit juices with various oligosaccharide mixtures containing maltotriose, maltotetraose, maltohexa-heptaose, cyclodextrin or gentiooligosaccharides as the mainsugar, respectively. Dry and sweet wines withoutoligosaccharides were also made from the kiwifruitjuices as the control. Little difference was observedin the pH, total acidity, and total phenol of all the wines tested. The amounts of total oligosaccharides in all the wines fermented with oligosaccharides decreased during fermentation. The dry wine was characterized by a fruity taste, while the sweet wine had a good body from relatively strong sweetness. On the other hand, the wines fermented with oligosaccharides were appreciated as wines possessing mild body and sweetness.