Abstract:Used plum fermented wine as raw material，orthogonal test for debittering processes were investigated by amygdalase，beta cyclodextrin and resin adsorption，respectively.The removal rate of amygdalin was regarded as index for quality evaluation. And the optimum technological parameters of three debitterizing methods was obtained.Combined with sensory inspection，the debitterizing effects of those methods indicated that the best debitterizing method was the method of amygdalase and its optimum debitterizing process parameters were amygdalase concentration 0.8 U/mL， temperature 50 ℃ and pH 4.6.Under these conditions， the debitterizing rate could reach 43.03 %.The aim of the study was to improve the quality of plum fermented wine and provided a reference for enterprise.