The effect of protease on fusel oil in wine was studied after the fermentation of wine and the results showed that the content of fusel oil in wine was reduced by increasing the protease dosage within 0~20 U/g range. When the dosage of protease was 20 U/g, the content of fusel oil was 0.231 g/L, which was reduced by 60.52%. When the dosage of protease was more than 20 U/g, the content of fusel oil increased with the increasing protease dosage. The changing tendency of isoamylol, isobutyl alcohol and propunol was similar with fusel oil.
