Abstract: Raw and cooked berries and juice of Lonicera edulis were used as raw materials to prepare fruit wines in order to explore the effects of each of the three fermentation processes on the ethanol content, active ingredients, in vitro antioxidant activity and aroma components of L. edulis wine as a function of fermentation time. The results showed that the ethanol content of the three wines increased first and then became stable. At the end of fermentation, the contents ethanol, anthocyanins and total phenols in the wine made from cooked berries were the highest, (12.29 ± 0.08)%, (830.17 ± 8.65) mg/L, and (2.41 ± 0.03) g/L, and it showed the strongest capacity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), (14.25 ± 0.14) mmol/L, and superoxide anion (O2-·), (8.93 ± 1.37) mmol/L. The highest flavonoid content of (470.50 ± 6.15) mg/L and strongest hydroxyl radical-scavenging capacity of (40.43 ± 3.33) mmol/L were observed for the wine made from fresh berries. Different fermentation processes showed great impacts on the aroma components of L. edulis wine. The main aroma components of the wines made from fresh and cooked berries were esters, with relative contents of esters of 60.23% and 85.31%, respectively. The relative contents of terpenes and esters as the major aroma components in the wine made from juice were 11.50% and 61.96%, respectively. After fermentation, the contents of alcohols and acids in cooked berries decreased, while the content of esters increased significantly, which changed the aroma structure of L. edulis wine, accelerated its ripening, and produced unique aromatic substances such as isoamyl laurate, ethyl myristic acid, and isoamyl caproate. Fermentation using cooked L. edulis berries as raw material is not only beneficial to improve the contents of functional components and antioxidant capacity in vitro, but also can enhance the comprehensive quality of the wine by endowing it with more intense aroma.

Key words: Lonicera?edulis?wine; fermentation; active ingredients; antioxidant activity in vitro; aroma components