以番茄为原料对L2323、DV10、EC1118、BN145、QA和D254六种葡萄酒活性干酵母的发酵性能进行了比较，发现L2323菌种是番茄酒发酵的最佳菌种。同时对番茄酒的发酵工艺条件在单因素实验基础上采用正交实验进行了参数优化。实验结果表明，发酵液初始pH值是影响番茄酒酿造的主要因素，发酵最优工艺参数为PH4.0，温度22℃，SO2添加量130 mg/L。%The optimum yeast strain and fermentation technology of tomato wine are studied in this paper. Results show that L2323 is the optimum yeast strain for tomato wine making, and the best fermentation conditions of tomato wine is as follows:pH as 4.0, fermentation temperature as 22℃, SO2 concentration as 130mg/L.
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