【摘要】 以无籽大十桑葚为原料进行果酒酿制研究，通过单因素试验探究发酵温度（21、22、23℃）、发酵时间（6、7、8 d）、酵母添加量（0.12、0.18、0.24 g）以及酵母种类（RW、SY、1295）对桑葚果酒还原糖含量、酸度pH值、酒精度等理化数值和感官评价的影响，结合正交试验对最优组合进行验证，从而得到最佳发酵工艺参数。结果表明：发酵温度23℃、发酵时间6 d、添加0.24 g的SY酵母时，酒体感官评分最高，为82.1分；正交试验进一步优化得出最佳工艺参数为发酵温度22℃、发酵时间6 d、添加0.18 g的SY酵母，在此条件下，桑葚果酒呈紫红色，果香浓郁，还原糖含量2.4%，酸度pH值3.95，酒精度12.8%vol，感官评分达88分，甲醇含量（0.195 0 mg/L）符合国家标准。对桑葚果酒品质提升有一定参考价值，同时满足多元化消费需求，为解决鲜果不耐贮藏问题及推动桑葚果酒产业技术升级提供理论依据。更多还原

【Abstract】 The ‘Seedless Dashi’ mulberry was used as raw material to study the brewing of fruit wine. The effects of fermentation temperature(21 ℃, 22 ℃, 23 ℃), fermentation time(6 days, 7 days, 8 days), yeast addition(0.12 g, 0.18 g, 0.24 g), and yeast species(RW, SY, 1295) on the physical and chemical values of reducing sugar content, p H value and alcohol content and sensory evaluation were investigated by single factor test. The optimal combination was verified by orthogonal test, and the optimal fermentation process parameters were obtained. The results showed that when the fermentation temperature was 23 ℃, the fermentation time was 6 days, the species of yeast was SY, and the addition mass was 0.24 g, the sensory score of the wine was the highest, which was 82.1 points.The optimum process parameters were further optimized by orthogonal test was fermentation temperature 22 ℃,fermentation time 6 days, SY yeast addition 0.18 g. Under these conditions, mulberry wine was purplish red, fruity,reducing sugar content 2.4%, pH value 3.95, alcohol content 12.8%vol, sensory score 88 points, methanol content(0.1950 mg/L) in line with national standards. This study has certain reference value for the quality improvement of mulberry wine, and meets the diversified consumption demand, which provides a theoretical basis for solving the problem of fresh fruit storage and promoting the technological upgrading of mulberry wine industry.更多还原