Abstract: Blackcurrant is a berry in the north frigid zone,which has the significant economy sense in its deep processing. However,blackcurrant itself has so lower content of sugar and higher content of acid that the blackcurrant wine produced by spontaneous fermentation is of crude taste and obvious acerbity . The fermentation performance of yeast plays a significant role in production of high quality blackcurrant wine which has thick fruit-perfume,fresh quality and affluent nutrients,and is well received by consumers.The fermentation properties of yeast for producing blackcurrant wine were studied based on four factors(temperature,original sugar degree,original acidity,inoculum size of yeast) . The results showed that the best conditions are:fermentation temperature 20 to 30 ℃,initial sugar degree 14 to 25°Bx,initial acidity 12.0 to 22.0 g/L and inoculum size 4% to 12%.

Key words:  , blackcurrant wine； yeast； fermentation properties；