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The Xinjiang apricots were taken as main material, wine-making properties of 72 species apricots were studied. The yeasts for apricot wine had been selected and the wine-making technics had been researched. Finally, the aroma components of apricot wine were detected by using GC/MS. The result were as follows:The yeast02、yeast06 and yeast16 as the best strains for apricot wine-making had been selected, and the apricot wine made by yeast16 had the best sensory. The yeast16 had good adaptability in apricot juice. It could be ferment in apricot juice with alcohol content 16%, SO2 content 600mg/L, acid content 6%, sugar content 70%. It still could ferment under 10℃and grow in 50℃。The best species of apricot for wine-making were Beishan and Qiaoerpang. The wine they maked had a clarifying, golden, stable, soft and full body. The fruit aroma and flavor they had were gratifying. The apricot wine made by Yuandanxing, Saimaiti, Shushanggan, Tianrenxing, Daguoxing, Manaoxing, Kabakeximimi also had good sensory evluation, these apricot were also good species for wine-making. In the certain scope, the higher sugar acid ratio of apricot fruit the better sensory evaluation of apricot wine.The best conditions for pectinase clarify apricot juice were as follows: 0.08% add, 16h, 30℃. The clarification of apricot juice was the best way of wine-making. The best technics was feed water ratio of 1:0.4, initial pH4.0, initial total sugar content of 380g/L, the apricot wine was mellow grace, liveliness full and had good quality. Through the analysis of GC/MS, 70 aroma components had been totally detected from 6 species apricot wine. The wine which made by apricot of Saimaiti, Xiaobaixing, Beishan, Qiaoerpang, Yuandanxing, Shushanggan, respectively had 51、44、47、41、47、47 aroma components. The 22 aroma components which were included in 6 apricot wine were basic aroma matter. The apricot wine not only had alcohol, ester, acid, aldehyde, ketone as normal, but also had monoterpenoids alcohol matter of linalool, terpineol, nerol,α-lonol as special. The different apricot wine had different aroma components, It could say that apricot wine whih made by different apricot species could have a diverse aroma characteristic.
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