Optimization of technology on fermented strawberry-honey wine

Using strawberry as main raw material, sugar concentration was adjusted by honey, the technology of extracting strawberry juice with compound enzymolysis and the fermentation technology of strawberry-honey wine were studied by single factor test and orthogonal experiments.The result showed that the optimum enzymolysis conditions of strawberry were as follows :the proportion of pectinase and cellulase was 1∶4, the amount of compound enzyme was 0.2%, the enzymolysis temperature was 50℃, pH was 4.5, and the enzymolysis time was 4.0h.The strawberry juice yield could reach 90.2% under the optimum conditions.The optimal alcohol fermentation conditions were initial sugar concentration 16%, the active dry yeast dosage 0.4%, temperature 30℃.Under the optimum conditions, the alcohol content amounted to 8.4%vol after 4 days of fermentation.