Research of the fruit wine made from Panax quinguefolium

Use the Panax quinguefolium as raw material, the fruit wine was brewed by fermentation and clarification etc. The optimum conditions of alcoholic fermentation were determined through orthogonal experiment:fermented temperature 22℃ , fermented time 7d, yeast vaccination 6% .The best effect of clarification was the bentonite 0.15% and the gelatin 0.025% .The Panax quinguefolium wine made by this method had good tasting and clear.