Abstract: In order to study the effect of different fermentation conditions on vitamin C (VC) content and flavor of the Xiaotainong Mango wine, Hainan Xiaotainong mango was selected as the main raw material. The single factor experiment was carried out with different gradients of pectinase, yeast dosage and fermentation times, and with some indicators measured, such as VC, total sugar, titrating acid and soluble solids. Afterwards the optimum brewing process was selected by orthogonal experiments L33. There were two technologies screened ultimately. One of the processes was that 0.15% pectinase content, 0.20 g/L yeast content and 7 d of fermentation time were measured respectively. Xiaonong mango wine under the conditions of this process obtained the maximum score 85 and 33.89 mg/100 g vitamin C, with intense mango aroma, strong sense of structure, better integration of wine and fruit flavour, and long aftertaste. However, conditions of another craft included 0.20% pectinase content, 0.20 g/L yeast content, and 8 d fermentation time, respectively. Under this process, the final score of mango wine was 74 with the highest content of vitamin C, 37.27 mg/100 g. However, the wine produced higher alcohol, weaker body, not stronger enough sense of structure with slightly bitter taste. Therefore, the first process was preferred if the flavor was a priority, and the second process will be the best choice taking into consideration the content of Vc.

Key words: Xiaotainong Mango wine, Vitamin C, Brewing technology, Flavor