Abstract:To study the effect of the sterilization process on the quality of fermented bayberry wine，the bayberry juices were pretreated at different heating temperatures（60，80，100，and 120 ℃）and different heating time（20 s，as well as 2，5，10，and 20 min）. Then，they were fermented and aged under the same conditions. The effects of sterilization conditions on the physicochemical，color value，aerobic plate count，nutrient components，and flavor substance of bayberry wine were analyzed. The results showed that the sterilization conditions had no significant effect on alcohol content and dry extract，and the sterilization time was significantly correlated with the contents of organic acids，ester substances，and miscellaneous oil alcohols. Except at 60 ℃for 20 s，the aerobic plate count was not detected under other sterilization conditions，and the shorttime high temperature sterilization process at 120 ℃for 20 s had better color. By comprehensive comparison，the bayberry wine produced under the sterilization conditions of 80 ℃for 20 s，100 ℃for 20 s，120 ℃for 20 s，100 ℃for 2 min，and 80 ℃for 2 min was conducive to the conversion and retention of organic acids，esters，and free amino acids，and the contents of miscellaneous oil alcohol and hybrid bacteria could be effectively controlled.