The variation of amino acids during the brewing process of litchi wine at different fermentation temperature were studied by high performance liquid chromatography(HPLC).The results showed that the lychee juice and litchi wine both contained 14 kinds of amino acids,such as alanine,threonine,valine,glutamic acid,serine,and so on.Among them,L-alanine was the main amino acid and its content reached 1139.682 mg/L and 341.049～412.161 mg/L in lychee juice and litchi wine respectively.During the dynamic brewing process of litchi wine at different temparature,the contents and types of free amino acids were varied with different trend.Different storage way had different impact on types and content of amino acid.Fermentation temperature influenced free amino acid content of litchi wine,and 12℃ was better than 15℃.The amino acids contents of litchi wine fermentated at 15℃ changed obviously and unsteadily,and contained more amino acids that influenced the flavor.