The fermentation technology of the cabbage wine was studied using cabbage as raw material. The single factor experiments were used to evaluate the influence of different factors. Four factors including cabbage juice content, fermentation time, fermentation temperature and yeast inoculum were screened out. The orthogonal experiment was used to optimize fermentation technology, in which, sensory evaluation and alcohol content were indicators. The optimal fermentation technology was obtained as follows: cabbage juice content 60%, yeast inoculum 6%, fermentation time 6d and fermentation temperature 28tC. Under above conditions, alcohol content of the cabbage wine was 13%vol; the appearance was clear and brilliant with outstanding light green characteristic color, and it was full-bodied and rich in vegetable flavors.%以甘蓝为原料研究甘蓝酒的发酵工艺.分别对酿造工艺中的酵母接种量、发酵时间、发酵温度、甘蓝汁含量等因素进行了单因素试验,选取4个因素的合适水平进行4因素3水平的正交试验,以感官评分为指标对正交试验结果进行极差、方差分析,得出甘蓝滔的最佳发酵工艺条件是甘蓝汁含量60％,酵母的接种量6％,发酵时间6d,发酵温度32℃.经过发酵可得到酒精度13％vol,颜色漩绿、鲜亮,清澈、酒体透明,富含蔬菜清香、醇厚、口味纯正的优质甘蓝酒.
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