Abstract:Using the fruit of wild Rubus niveus，single factor experiments and an orthogonal design were used to evaluate R.niveus fruit wine and optimize the fermentation process.The antioxidant activity of the wine was measured and its volatile flavor analyzed.The optimal fermentation parameters of R.niveus fruit wine were determined to be initial pH 3.3，main fermentation temperature of 30 ℃，0.5% inoculum，and initial sugar concentration of 29%.Using these optimized parameters，the sensory evaluation of the R.niveus fruit wine was 92.4；contents of acid，alcohol，soluble solid and sugar were 6.08 g/L，12.79% vol，3.89°Bx and 3.39 g/L，respectively，and the pH was 3.75.In vitro antioxidant activities of R.niveus fruit wine were investigated by measuring the clearance of 1，1-diphenyl-2-trinitrophenylhydrazine （DPPH）and hydroxyl radicals.R.niveus fruit wine，diluted 1∶20，displayed significantly higher performance in the aforementioned assays than 5 mg/L vitamin C.Twenty-seven volatile compounds were detected in R.niveus fruit wine.Alcohols，esters and ketones accounted for 84.89% of the total volatile components.