Abstract: To evaluate the fermentation potential of Guizhou’s specialty fruits, the contents of organic acids and polyphenols juices in juices and laboratory prepared wines from crystal grapes, brier grapes, kiwifruits, golden prickly pears and blueberries grown in Guizhou were analyzed and compared with those of commercial wines. The results showed that the contents of organic acids and polyphenols varied significantly among the five fruit juices, with the highest contents of organic acids (72.30 g/L), total phenols (2 457.16 mg/L), and tannins (1 112.84 mg/L) being found in golden prickly pear juice and the lowest values (organic acids 7.63 g/L, total phenols 8.52 mg/L, and tannins 7.45 mg/L) in crystal grape juice. During the fermentation process, the contents of organic acids and polyphenols changed. The content of total organic acids significantly decreased in all wine samples, the contents of total phenols and anthocyanins increased in blueberry and brier grape wine, and the contents of total phenols and tannins decreased in kiwifruit and golden prickly pear wine but did not change significantly in crystal grape wine. Resveratrol was only detected in commercial red wine and blueberry wine at low levels ranging from 0.29 to 5.98 mg/L. Compared with commercial wines, laboratory prepared golden prickly pear wine had higher contents of organic acids, total phenols and tannins, and laboratory prepared kiwifruit wine had higher contents of organic acids. The anthocyanin content in laboratory prepared brier grape wine was the highest, which was two to three times higher than that of all commercial wines. To sum up, each of the specialty fruits from Guizhou has their own unique characteristics in the composition of organic acids and polyphenols, and their organic acid and polyphenol composition change differently after fermentation into wine. This study provides a theoretical basis for the selection of different technological methods such as maceration in wine processing from Guizhou’s specialty fruits and for the design of wine body from mixed fruit juices.

Key words: fruit wine, organic acids, resveratrol, anthocyanins, tannins