With Rosa roxburghii tratt and crisp plum as raw material, a complex fruit wine was made using dry Saccharomyces cerevisiae, and the fermentation techniques were optimized. The optimum fermentation conditions were summed up as follows:the ratio between Rosa roxburghii tratt juice and crisp plum juice was 3:1 by volume;the temperature of primary fermentation was 24℃, and the temperature of continuous fermen-tation was 18℃;yeast inoculation amount was 0.4%;sugar degree was 25%.The complex fruit wine produced in this way has unique flavor, and is a kind of healthcare wine worthy of exploitation.
Rosa roxburghii trattcrisp plumcomplex fruit winefermentationfruit wine
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