Biotransformation of Flavor Compositions During Fermentation of Litchi （Litchi Chinensis Sonn.） Fruits into Wine

The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine. S. bayanus BV818 was inoculated to litchi juice（Heiye） to initiate the fermentation. Acetic acid decreased dramatically, succinic acid and DLmalic acid increased sharply. Saturated free fatty acid increased, especially the concentration of the free fatty acid with long carbon chain（more than 10 carbons） increased significantly. The unique flavor compounds of fresh litchi including linalool, α-terpineol, β-citronellol and other terpenoids remained in the litchi wine were transformed to other aroma constituents, by which the primary litchi flavor was retained. The wine had a fruity flavor and delicate bouquet and had harmonious sourness and sweetness. The litchi ’Heiye’ was suitable for being fermented into litchi wine.