Roselle and mulberry were used as main raw materials to produce roselle&mulberry fruit wine by temperature-controlled fermenta-tion. The best technical parameters were summed up on the basis of single factor experiment and L9(34) orthogonal combination design as fol-lows:the ratio of mulberry juice and 1%roselle extracting solution was 2:3, the adding level of SO2 was 60 mg/L, fermentation temperature was at 26℃, yeast inoculating quantity was 0.03%, initial sugar content was 20%, and chief fermentation time was 10 d. Under above circum-stances, fruity roselle&mulberry fruit wine with good color, good taste and medium alcohol content could be finally produced.%以桑葚和玫瑰茄为主要原料,研究采用控温发酵技术酿造玫瑰茄桑葚复合果酒的工艺流程,根据单因素试验结果,采用L9(34)正交组合设计,确定最佳工艺参数为:桑葚汁和1%玫瑰茄提取液质量比为2:3,SO2添加量为60 mg/L,发酵温度为26℃,酵母接种量为0.03%,初始糖度调整为20%,主发酵时间为10 d.在此条件下酿造,可得到色泽好、风味佳、酒度适中的水果型玫瑰茄桑葚复合果酒.
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