Abstract: Apricots （Prunus armeniaca）originated in China. The fruit has a good flavor and a higher nutritional valuation. To exploit new pathway of processing, Apricot juice (cv.Lanzhoudajie) was used as raw material to process the beverage fermented with two mixed yeasts. Results showed that the rate of sugar reduction and fermentation increased as long with the increase of temperature. At higher temperature, the content of residual sugar was higher and the alcohol content was lower when the fermentation was finished. At the same temperature, no significant difference was found in fermentation rate, the content of titratable acid and alcohol when pH at 3.5 to 4.0. Single dried active yeast power (Fali yeast) had a rapider sugar reduction and a higher fermentation rate than that of mixed dried active yeast power (Fali yeast) and fruit wine yeast (Saccharomyces fruit). The fermentation rate and the alcohol content decreased as long with the increase of fruit wine yeast adding. The titratable acid content increased during early stage, and decreased during late stage at the different condition of temperature. The fermented one had a little more titratable acid content than that in the juice. The optimum condition of fermentation was as 25℃ for 20h, pH 3.5, 3% of inoculums amount and 1:3 ratio of dried active yeast power and fruit wine yeast. The sensory evaluation indicated the fermented beverage with two mixed yeasts was rich in fruit and ester aroma, slight in alcohol and good in taste.

Key words: Apricot (Prunus armeniaca cv.Lanzhoudajie), Fermented beverage, Processing Technique