Abstract:Banana wine was brewed by low temperature fermentation with banana as raw material.The alcoholicity，residual sugar，reducing sugar，absorbance，pH value，total sugars，flavonoids and polyphenols in the process of banana wine fermentation were determined.The results showed that and the longer the fermentation time，the higher the alcoholicity of banana wine，the lower the residual sugar and reducing sugar with the increase of alcoholicity；when the reducing sugar declined fastest，the pH value reached the minimum value of 4.2；and the content of total sugars began to decrease on the 2nd day of fermentation.The content of total flavonoids changed little during the main fermentation period，and the total polyphenol content decreased first，then increased to a stable trend in the later period.The content of amino acid showed a downward trend.The content of malic acid，citric acid and lactic acid in organic acid was higher，and the change was more obvious.