Optimization of fermentation technology of sea buckthorn and grape compound fruit wine

In this study, compound fruit wine was brewed using sea buckthorn and grapes as raw materials, and the effects of sea buckthorn juice and grape juice ratio, fermentation temperature, initial suger content, and fermentation time on the quality of sea buckthorn grape compound fruit wine were analyzed. The fermentation process was optimized by single factor and orthogonal tests with acidity reduction rate, alcohol content, and sensory score as evaluation indexes. The results showed that the optimal fermentation process conditions for sea buckthorn grape compound fruit wine were as follows: the volume ratio of sea buckthorn juice and grape juice 6∶4, initial sugar content 28 °Bx, fermentation time 5 d, and temperature 20 ℃. Under these optimized conditions, the sensory score of sea buckthorn grape compound fruit wine was 84.3 points, and the alcohol content was 10.7%vol. The color was amber, clarified and translucent, and the fruity aroma was rich, sweet and sour. The development of sea buckthorn grape compound fruit wine had a certain positive effect on the development of sea buckthorn industry in Xinjiang.