Abstract: Chinese wolfberry fruits were fermented separately by two types of yeasts to produce fruit wines. Changes in flavonoid content, pH and alcohol content were measured during the fermentation period. Results indicated that both the contents of flavonoid and alcohol revealed a gradual increase and then remained at a stable level during the fermentation process. A quadratic regression model for flavonoid content as a function of alcohol content was developed, revealing a good correlation between both parameters based on regression analysis. pH decreased slightly at first and then was kept at a stable level during the fermentation period. Neither flavonoid content nor pH presented significant change. However, different change rates of the three parameters were observed.

Key words: Lycium barbarum L., wine, fermentation, flavonoids