以宁夏灵武长枣为原料，对鲜灵武长枣鲜枣汁发酵酒发酵工艺和澄清工艺进行了研究。采用正交试验，优化发酵工艺过程中的关键性因素，得出生产红枣酒的最佳发酵工艺条件；对澄清剂进行了单因素及复配实验，选择出最佳的澄清方法。鲜枣汁经发酵、澄清后得到最终获得了一种色、香、味、外观俱佳的高品质鲜枣汁发酵酒。

Clarification and fermentation technology of fresh Lingwu long jujube fermenting wine were studied. During the fermentation process, several key factors were optimized by orthogonal test, and an excellent type of Jujube wine was prepared finally, clarification effects of single and compound clarificants were studied. Through clearing and transparenting, a typical aroma, high-quality fresh jujube fermenting wine was produced.

宁夏大学自然科学基金(ZR200836)