Abstract: Organic acids, ammonia acids, phenolic compounds and aroma components in apple wine were studied systematically. There were seven organic acids and seventeen ammonia acids in apple wine. Among them, malate contents 3513.49 mg/L and serine (Ser) 5.39mg/L are the highest, with fumaric acid 17.0 mg/L and cysteine(Cys) 0.0076 mg/L as the lowest. Total amount of aroma components varies between 139.7～1018.92mg/L, average value with 665.39 g/L. The contents of esters, alcohols, lower fatty acids amounts to 15.54%,51.78%,34.6% of total amounts respectively. The highest content of mono-phenol was proanthocyanidins 58.27 mg/L, with protocatecechuic acid 0.38 mg/L as the lowest. Methanol caprylate, ethyl salicylaterate, ethyl isovaterate, chlorogenic acid and caffeic acid vary significantly among different apple wines. They can be used as indexes to reflect flvour differences among different types of apple wines.

Key words: apple wine, aroma components, phenolic compounds, organic acids, amino acids, variance analysis