Abstract: In this paper, the litchi pulp affer preliminary storge, with conditions of open oxygen inoculating time, main fermentedtemperature , high content ascorbic acid content and polyphenol ,etc. to affect the litchi fruit wine oxidizesation. The results showed:(1)The litchi pulp added with 30% sugar and 250×10-6 Na2SO3 and stores -10～-20℃, and fermented, and there was notsignificant difference on oxidization degree from the fresh fruit or the litchi pulp to be stored in preliminarily. (2)it could reducethe fruit wine degree of oxidization in litchi fruit juice 36h with little oxygen inoculated and fermenation in 10～15℃ and: (3)Highcontents of ascorbic acid and polyphenol help resist oxidation in the litchi fruit wine.

Key words: litchi wine, make, anti-oxidant