以苹果和杏鲍菇为原料，选用安琪酵母作为发酵菌种液体发酵酿造复合果酒，对酒精发酵工艺进行优化，确定其最佳工艺参数。结果表明:最佳工艺参数为苹果汁和杏鲍菇汁混合体积比为2∶1、初始糖度16%、初始pH 4.8、接种量6%和发酵温度36 ℃，此时酒精含量为6.3%。复合果酒产品澄清透亮，酒味浓郁，同时具有苹果和杏鲍菇的特殊清香味。

With apple and Pleurotus eryngii as raw materials, Angel yeast was selected as fermentation strain for liquid fermentation to produce compound fruit wine. The ethanol fermentation process was optimized and the optimum technological parameters were determined in the paper. The results showed that the best technological parameters of alcohol fermentation were mixed volume ratio of apple juice and Pleurotus eryngii juice 2∶1, initial sugar content is 16%, initial pH value is 4.8, inoculation quantity is 6% and fermentation temperature is 36 ℃. Under the optimized conditions, it can be included that the alcohol content is 6.3%. The compound fruit wine is clear and bright, full bodied, with original flavor of apple and Pleurotus eryngi.

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