Research of Acanthopanax low health wine production

In order to expand the development of health edible functions of Acanthopanax leaves, to meet people´s demand for low care wine, Acanthopanax low alcohol wine was studied. Corn without Germ and Acanthopanax leaves are main materials, using double enzyme saccharification, low-temperature fermentation technology to produce low-alcohol wine. Saccharification process conditions was optimized by orthogonal experiment. The results showed that: Liquefaction time was 50 minutes, saccharification temperature was 55 □, glucoamylase dosage was 200U / g, pH5.0, saccharification time was 80 minutes, dosage of Acanthopanax leaves was 1.5 g / L. After Low-temperature fermentation, the alcohol concentration in an average was 4.5%. The appearance of wine was slightly yellow, clear and transparent. Because of a unique flavor and bitterness, no odor, and immune function, anti - fatigue, treatment of insomnia and so on, Acanthopanax low health wine has broad market and prospects.