Concentrated longan juice was used to produce longan sparkling wine,and the effect of four different yeast strains(njy-01,njy-02,njy-03,njy-04)on the sensory score of the longan sparkling wine was studied to select the yeast strain with the highest sensory score.On this basis,a 3-factor 3-level orthogonal test was used to optimize the fermentation process of the sparkling wine with the sensory score as the evaluation index,and the fer-mentation time,fermentation temperature and yeast inoculum amount as the influencing factors.The best fermentation conditions of the longan spar-kling wine:yeast strain njy-04,yeast inoculum amount 0.25 g/L,fermentation temperature 19℃,fermentation time 96 h.Under the above conditions,the alcohol content of the produced sparkling wine was 6.7％vol,and the sensory score was 94.
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