Studies on Preliminary Optimization of Fermentation Process from Litchi Wine

Litchi flesh contained a higher sugar content,the amount of organic acids and a variety of amino acids,which had a high nutritional value and health care value.Litchi wine brewed by litchi also had a high health care value.Higher alcohols and esters had a important influence with the flavor of litchi wine.Therefore,through analyzing the type and content of higher alcohols and esters in litchi wine had a important significance with studying the quality and flavor of litchi wine.Fermentation process and flavor components from litchi wine were investigated.After adopting single factor experiment and orthogonal test,the results showed that the optimum fermentation process for litchi wine were determined as follows: the optimum fermenting temperature was 25 ℃,fermenting time was 8 days,initial pH was 4.0 and inoculation amount was 18%.