In order to provide a kind of new high-quality fruit wine, the optimization of brewing technology of passion fruit and raspberry compound fruit wine was carried out by using single factor combined with response surface methodology, taking polyphenol content as physical and chemical index and wine body sensory evaluation. Then, the antioxidant activity in vitro of passion fruit and raspberry composite wine was studied by examining the free radical scavenging ability of the composite wine on DPPH·, hydroxyl radical and superoxide anion radical and reducing power of the composite wine. It turned out that the optimal brewing process of compound fruit wine was: the ratio of passion fruit to raspberry pulp of 1:2（g·g^-1）, initial sugar degree of 22.4 Brix, the ratio of sugar to feed water of 1:1 (g·mL^-1), fermentation temperature of 19 ℃ and fermentation time of 11 days. Compared to Vc with the same polyphenol concentration, this compound fruit wine had higher hydroxyl radical scavenging rate and superoxide anion scavenging rate. The DPPH radical scavenging rate, hydroxyl radical scavenging rate and superoxide anion scavenging rate of the compound fruit wine could reach 87.8%, 66.9% and 47.4%, respectively, and the reducing power of composite fruit wine could reach 29.2%. The compound fruit wine brewed according to the optimized process had a wine degree of 12.3%(vol), polyphenol content of 353.9 mg·L^-1 with the characterstics of ruby color, clear and transparent, no suspended solids, typical passion fruit and raspberry aroma, plump and refreshing, fresh and good antioxidant property.