To investigate the strain to wine active dry yeast , Fuling estate fresh red bayberry juice as the main raw material, the liquid fermentation technology developed fermentation waxberry wine with, through the single factor experiment, the amount of red bayberry wine pectinase yeast inoculation quantity, sugar, potassium metabisulfite addition, fermentation temperature were studied. Then, the optimum process parameters by orthogonal test optimum health wine fermentation. Fresh red bayberry without blanching adding pectinase 40 mg/L direct juice, filtered juice, with the angel Wine high active dry yeast, yeast spread cultivation is activated. The best process parameters of bayberry health wine fermentation:liquid yeast inoculation amount 5%, potassium metabisulfite 150 mg/L, sugar 180 g/L, fermentation temperature 27℃.%探讨以葡萄酒活性干酵母为菌种，涪陵地产新鲜杨梅全汁为主要原料，采用液态深层发酵技术开发研制杨梅保健酒发酵工艺，通过单因素试验对杨梅果酒果胶酶添加量、酵母接种量、糖度、偏重亚硫酸钾添加量、发酵温度等进行研究，再采用正交试验优选出杨梅保健果酒发酵的最佳工艺参数。鲜杨梅不经漂烫直接榨汁时添加果胶酶40 mg/L，过滤得原汁，用安琪葡萄酒高活性干酵母进行活化、扩培制成酒母。杨梅保健果酒发酵的最佳工艺参数：酵母菌液接种量为5%，偏重亚硫酸钾150 mg/L，糖度180 g/L，发酵温度为27℃。
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