This thesis introduces the distribution and types of lychee, as well as the nutritional value and uses of lychee. The main problem in the processing of lychee wine is the optimization of the alcoholic fermentation process of lychee wine. Effect of the initial sugar content of lychee juice on alcoholic fermentation. The effect of fermentation temperature on alcoholic fermentation. Influence of inoculum size on alcoholic fermentation. Effect of initial pH value of lychee juice on alcoholic fermentation. Response surface experiment of alcohol fermentation process parameters.