Optimization of chief fermentation conditions of buckthorn-grape wine

In this experiment, with sea buckthorn and grape juice as the main raw material, taking alcoholicity as an index, the optimal technique condition in the chief fermentation was studied.The results indicated that the optimal process parameters in chief fermentation were the amount of yeast 0.3g /L, the concentration of initial sugar 22%, the proportion of Sea buckthorn 30% ( V/V) , the temperature 30℃, the highest alcoholicity 11.5%.