Studies on Optimization of Fermentation Process and Analysis of Flavor Components for Litchi Wine

In this paper, 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 was8 days, initial pH was 4.0 and inoculation amount was 18 %. Moreover, by using gas chromatography for measuring flavor components of litchi wine, it was found that there were three kinds of higher alcohols(n-propyl alcohol, isobuty alcohol and isoamyl alcohol) and two kinds of esters(ethyl acetate; isoamyl scetate). It was these effective components that endowed litchi wine with delicious and pure flavor.