In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of alcohol and 300 mg/kg of SO2. The alcoholicity of brewed kiwifruit wine by Q3 was 11.54% Vol, the vitamin C 390.82 mg/L, the residual sugar 5.35 g/L, and the methanol 87.7 mg/L. In addition, there were 25 kinds of volatile flavor compounds were detected. The strain Q3 screened from the surface of kiwifruit is superior to the strains Q1 and Q2 in the aspects of fermentation ability, alcohol and sulfur dioxide tolerance. And kiwifruit produced by Q3 has good quality and low methanol content, and has bright application prospect in the kiwifruit industry.