中文摘要：

以宁夏枸杞为原料,通过Box-Behnken试验设计研究发酵温度、糖添加量、酵母添加量及pH值对发酵后枸杞果酒中总黄酮含量的影响,建立各影响因素的回归方程,并通过响应面分析法优化出成品酒中总黄酮含量的最佳发酵条件为：发酵温度21.9℃、酵母添加量0.29g/L、糖添加量107.0g/L、pH4.3,此条件下的预测值为0.2404g/L,实测值为（0.2337±0.0043）g/L,表明所得模型有很好的预测性。

英文摘要：

This study aimed to develop a fermentation process for the production of fruit wine using Chinese wolfberry fruits from Ningxia autonomous region as the starting material.The fermentation conditions temperature,sugar addition,yeast inoculation size and pH were investigated in 4 runs of single factor experiments to preliminarily understand their effects on total flavonoid content in Chinese wolfberry fruit wine.Subsequently,Box-Behnken matrix design followed by regression analysis was used to establish a quadratic regression model for total flavonoid content in Chinese wolfberry fruit wine as a function of the above four fermentation conditions.Finally,response surface analysis was carried out for optimization purpose.The optimum fermentation conditions for improved total flavonoid content in Chinese wolfberry fruit wine were determined as follows：fermentation temperature 21.9 ℃;yeast inoculation size 0.29 g/L;sugar addition 107.0 g/L;and pH 4.3.Under these conditions,the predicted value of total flavonoid content in Chinese wolfberry fruit wine was 0.2404 g/L,and the experimental value was（0.2337±0.0043） g/L.Therefore,the established regression model has good prediction ability.