The physiochemical indexes and antioxidant properties of fig wine brewed from dried fruit were determined. The aroma components of the fig wine were analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). By combining sensory evaluation, the effects of dried fruit brewing on fig wine quality were compared with that made from fresh fruit. The results showed that the amount of reducing sugar in fig wine made from dried fruit was 3.65 g/L. Moreover, it had 11.27% alcohol, 5.05 g/L total acid, 1.25 mg/mL polysaccharides, 0.57 mg/mL flavonoids, 1.55 mg/mL total phenol, and 90.33% light transmittance. Furthermore, its total reducing power, DPPH free radical scavenging capacity, and superoxide free radical scavenging capacity were 47.76,6.08 and 11.08 mg AEAC/L,respectively. Its b* value was significantly higher than that of fresh fig wine (P<0.05). Its main aroma component was phenyl alcohol, and its relative content was 15.14%. Its sensory score was 88.20±2.70. Dried fruit fig wine was clear and transparent, and it had harmonious aroma, soft mouthfeel and good style. Dried fig fruits are easy to preserve and are not affected by season, therefore, they can be used as raw materials for wine making.
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