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For the scientific approaches and quality control of aloe wine as fundamental studies of industrialization and quality improvement, change of barbaloin content during the fermentation period and various characteristics of aloe wine were investigated. Alcohol of 6.3%, 9.6%, and 11.3% in the 0.5% concentration of aloe powder was produced from 15%, 20%, and 25% addition of sugar in the wine mash, respectively. As the content. of aloe powder is increased, production of alcohol was slightly decreased, indicating aloe powder might contain antimicrobial activity. The content of barbaloin in the 0.5% concentration of aloe powder was 4.2 ㎎/㎖, 4.6 ㎎/㎖ and 2.21 ㎎/㎖ after 7, 10 and 30 day, respectively. The tasty characteristics of aloe wine brewed with aloe powder of 1.5% and 2.0% were most acceptable to the sensory panels.
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