Abstract: Purpose: To analyze the physicochemical properties, aroma composition and sensory attributes including delayed bitterness (DB) of citrus wines produced at six different fermentation temperatures (10, 14, 18, 22, 26 and 30 ℃) for the purpose of determining the optimum fermentation temperature. Methods: The fermentation was carried out in a smallscale fermentor and the physicochemical and sensory quality of citrus wine were measured. Results: As the temperature of fermentation increased, the color of citrus wine deepened gradually, and the wines fermented at 14 and 18 ℃ exhibited better color properties. The wine fermented at 18 ℃ had the highest aroma compound concentration and contained a wide variety of aroma compounds. Of the compounds responsible for DB taste, only limonin was detected and the lowest content of limonin was found at 18 ℃ followed by 14 ℃. The total acidity in the wine fermented at 14 ℃ was the lowest followed by 10 ℃. Conclusion: The wine fermented at 18 ℃ had better color properties and aroma quality and contained lower levels of DB components. Overall, it had the best sensory quality.

Key words: citrus wine, limonoids, aroma components, sensory evaluation