Abstract:Lychee wine was brewed from frozen lychee pulp of the variety'Baitangying'.The fermentation process of lychee wine was studied and the flavor of lychee wine produced under optimal fermentation conditions was analyzed.The effects of the filtration degree of pretreated pulp，yeast species，yeast inoculum amount，initial pH，initial sugar degree，and fermentation time on the fermentation effect were investigated by single factor experiments，and the fermentation conditions were optimized by an orthogonal design. Headspace solidphase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry（HS-SPME-GC×GC-TOF-MS）was employed to identify and analyze the flavor substances of lychee wine prepared under the optimum conditions. The results showed that the lychee wine produced by fermentation of the lychee pulp filtrated through a 120-mesh sieve with 0.9 g/L Angel yeast at the initial pH5.0，the initial sugar degree of 21 °Bx，and 25 ℃ for 8 d was of the best quality，with the alcohol content of 11.5% vol，a pleasant and harmonious appearance，a strong and full body，and a pure lychee aroma and wine flavor. A total of 93 compounds were detected in the lychee wine，including 32 alcohols，8 aldehydes，9 ketones，7 acids，21 esters，1 furan，1 amide，1 anhydride，3 aromatic hydrocarbons，3 olefins，1 saturated alkane，5 other oxidecontaining compounds，and 1 other compound. Especially，alcohols and esters with high content endowed the lychee wine with a unique flavor.