To obtain fruit wine in which vitamin C is enriched by natural vitamin C which fruit of acerola contains and provide a method for obtaining the fruit wine.

Acerola fruit minimally divided into two portions or maximally divided and crushed into eight portions or ground so as not to break fruit seed by using Masscolloider (R) is immersed into liquor such as Japanese liquor or white distilled liquor as a base minimally for 24hr or maximally for 6 month to provide the objective fruit wine.