| With dried fruit of Schisandra sphenanthera Rehd. Et Wils. as the main raw material, and the content of alcohol, free
amino acids in fructus schisandrae sphenantherae fermented liquid and the sensory evaluation as the indices, the optimization of the fermentation condition for S. sphenanthera Rehd. Et Wils medicated wine was explored through single factor test and orthogonal test. At the same time, comparative study on the fermentation process of direct fermentation of S. sphenanthera Rehd. Et Wils and fermentation dregs of decoction after extracting the effective components was carried out. The results showed that at the condition of fermentation temperature for 32℃, 0.5% inoculated quantity, the initial brix for 24%, pH value of 5.0, fermentation time for 7 d, the alcohol in fermented liquid was up to 9°(V/V), and the free amino acid content in the production was 0.0714 g per 100 mL. At the condition of direct fermentation and fermentation dregs of decoction, the alcohol content was the same, free amino acid contents and sensory evaluation were similar, while the fermentation of dregs of decoction were significantly easier to control. |
