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This study investigated the fermentation characteristics of wild grape(Vitis amurensis) wine prepared with reed(Phragmites communis) root. The reed root was added to the fermentation of wild grape wine in the quantities of 0.5%, 1.0% and 2.0%. An addition of reed root during yeast fermentation of wild grape wine decreased the acidity and increased pH of fermentation culture, thus enhancing the consumption of sugar and production of ethanol. Especially, the addition of 2% reed root led to production of about 13% ethanol in 4 day of fermentation time. The sensory evaluation showed that the wild grape wine fermented with 2.0% reed root was most acceptable.

Fermentation Characteristics of Wild Grape (Vitis amurensis) Wine Prepared with Reed (Phragmites communis) Root