Grape wine production technology was given in this study for the reference of the production of Akebia trifoliata wine. After mash-ing, seeding, and filtration of Akebia trifoliata fruit, yeast exclusively used for aged dry wine was used for the fermentation of Akebia trifoliata wine. The results showed that, the optimum fermentation temperature was at 23-28℃, chief fermentation time was 9 d, the use level of pectin-ase was 20 mg/L, the use level of SO2 was 50 mg/L, sugar content of fruit pulp adjusted to 22%, yeast inoculating quantity was 0.2 g/L, and the use level of bentonite was 0.8 g/L. The produced Akebia trifoliata wine was bright and transparent, yellowish in color with rich aroma. Its acidi-ty was 10.61 g/L and its polyphenol content was 0.116 mg/mL. Besides, it had good radical scavenging activity.
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万方数据
维普
