On the base of single factors experiments, the orthogonal test design was applied to study the effects of yeast, saccharifying enzyme, protease and the ratio for Daqu and grain on isoamyl alcohol of main hybrid oleyl alcohol in wine . The result of optimal conditions was found as follows: yeast dosage 2%, saccharifying enzyme dosage 2×103 U/g, protease dosage 20 U/g, and the ratio of Daqu to grain 1:1. Under these conditions, the content of isoamyl alcohol under the condition was 0.36×10-1 g/L and the content of isoamyl alcohol reduced 89.80% . The result indicated that the optimal conditions was effective to reduce the content of isoamyl alcohol in wine and adding yeast had significant effect comparing with others.
