Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine.

Based on single factor and orthogonal experiments, optimal fermentation conditions for longan wine were Saccharomyces cerevisiae strain of Lalvin K, juice content of 70% and alcohol content of 10°. Sixteen amino acids were detected. Proline, alanine, glutamic acid and aspartic acid contents were relatively high.