中文摘要：

主要对固定化酵母的条件及女贞子果酒的发酵工艺进行了研究．采用正交实验法设计优化苹果发酵时酵母的固定化条件为：海藻酸钠浓度为3％，氯化钙浓度为3％，固定化时间为6h．通过对初始糖度及女贞子加入量的单因素实验得出：当初始糖度为18％、女贞子加入量为10g／300mL时，发酵速度较快且具有良好的风味．

英文摘要：

This paper studies the conditions of immobilized yeast and the fermentation techniques of ligustrum lucidum wine. The immobilized conditions of apple fermentation through orthogonal test are as follows ： sodium alginate concentration is 3% , the concentration of calcium chloride is 3% , and fixed time is 6 h. Through the single factor experiment, the result shows： when initial brix is 18% , if 10g privet is joined into 300ml juice, fermentation becomes faster and the wine has a better taste.