In order to reduce malic acid in low-alcohol content appel wine $(6{sim}9%)$ malate-decomposing yeast, Schzosaccharomyces japonicus var. japonicus St-3 was used. Fallen apples before the harvesting season were collected and extraction was made. The apple extract was fortified with sucrose to make final sugar concentration of 18% in case of 9% base wine. High acid content in the primarily fermented apple wine could be reduced by following with malo-alcoholic fermentation using Schizosaccharomyces japonicus var. japonicus St-3 in second half of alcoholic fermentation using Saccharomyces sp. R-11. Secondary fermentation was proceeded at low temperature $(7{sim}8^{circ}C)$ for 130 days using Saccharomyces sp. R-11. Prior to the secondary fermentation, two percent of sugar was added to the base wine in order to produce carbon dioxide gas. And each five percent of specially prepared malt extract and hop extract were added to the base wine in order to increase foam stability. Better shelf-life was observed by keeping high carbon dioxide pressure$(2.3{sim}2.5kg/cm^2)$ in the bottle. It was assured that the better low-alcohol content apple wine could be brewed by the method which we used above.