In this study, the production and the dynamic fermentation process of semi-dry litchi wine were explored with high-quality mature litchi as raw material. The whole production process was summed up as follows:natural thawing of frozen litchi would pro-duce lot of pulp, then citric acid was added to adjust pH value to 4.0 to 4.5, and 0.1％to 0.2％vitamin C and pectinase was added, yeast inoculating quantity was 5％, and then 20 d temperature-controlled (18℃to 23℃) fermentation was done, and aging time was 30 d, sugar was added in the fermenting process to make the final alcohol content within 13％vol to 14％vol. After residual clearing, separation, blending, frozen filtration, ultrafiltration and packaging, semi-dry litchi wine was finally produced. The produced wine was golden yellow in color, clear and transparent with mellow litchi aroma, exquisite wine taste, and rich nutrition.%以优质成熟荔枝为原料,对荔枝半干型果酒酿造的工艺以及发酵动态进行研究.实验结果表明,荔枝经过先冷冻再自然解冻可形成大量浆汁,添加柠檬酸调节浆汁的pH值为4.0～4.5,添加0.1％～0.2％维生素C,添加果胶酶,酵母接种量为5％,18～23℃控温发酵20 d,陈酿时间30 d,在发酵过程中补加白糖使其最终酒精度在13％vol～14％vol.经过清渣分离、陈酿、调配、冷冻过滤、超滤除菌、包装后得到酒体丰满,呈金黄色,透明清澈、具有荔枝特有浓郁果香,口味优雅细腻、营养丰富的半干型荔枝果酒.
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