中文摘要：

以PDM酵母为发酵酵母,以高产乙醇为目的,通过单因素试验探讨发酵条件对桑葚酒发酵的影响,得到最佳工艺条件为：接种量6%~8%、果胶酶EX最佳添加量70mg/L、分两批添加果葡糖浆、最适发酵温度22℃~25℃、初始pH3.5（即不调整pH）、初始SO_2浓度60mg/L~80mg/L。以感官评分为标准,响应面试验对发酵条件进行优化得到最佳工艺参数为：发酵温度25℃、果胶酶用量80mg/L、酵母接种量7%,感官评价理论最大值为96.70,实际感官评价分数为93.5,与理论最大值相比准确率为96.69%。

英文摘要：

Based on product data management（PDM） yeast fermentation of yeast, for the purpose of high yield of ethanol, by single factor experiment, study the effects of fermentation conditions of mulberry wine fermented, get the best process conditions for： quantity of 6% ~ 8%,pectinase EX best two batch of 70mg/L, fructose syrup, optimum 22℃ to 25℃ fermentation temperature, initial pH3.5（i.e., don＇t adjust p H）,the initial SO_2 concentration 60mg/L~80mg/L. On the basis of sensory score. The response surface experiment to optimize the fermentation conditions to get the best process parameters： fermentation temperature 25℃, pectin enzyme dose of 80 mg/L, 7% yeast inoculation quantity,sensory evaluation theory maximum value is 96.70, the actual sensory evaluation score of 93.5, compared with the theoretical maximum accuracy is 96.69%.