Research on brewing techniques of fruit wine from Lonicera edulis

This subject of research uses the wild Lonicera edulis as the main material which is duly collected and preserved. The thesis also studies its fermentation process by adding white granulated sugar and sulfite to it. The result shows that the effect of the fermentation of the barreled fresh fruits preserved in the cellar is much better. And the effect of the fermentation handled with sulfite is superior to that handled with alcohol. The basic indicators of Lonicera edulis taste is as follows. 115g/L is for sugar content, 7g/L for acidity and 16g/L for sweetness (equivalent to saccharose). The best match of the composite fruit taste should be 20% grape juice, 15 lonicera edulis fruit and 40% wolfberry fruit.