目的 为了优化布朗李果酒的最佳发酵工艺。方法 以布朗李为原料，选取酵母接种量、发酵温度、初始含糖量、二氧化硫添加量为影响因子，以酒精度为考察指标，在单因素试验的基础上对布朗李果酒的发酵工艺进行正交优化。结果 得到了布朗李果酒发酵的最优工艺参数，酵母接种量（体积分数）为5%，发酵温度为26 ℃，初始含糖量（质量分数）为24%、二氧化硫添加量为80 mg/L。在此条件下发酵7 d的果酒酒精度（体积分数）为11.9%。结论 该工艺生产的布朗李果酒酒精度高，原料发酵充分，利用率高。

The paper aims to optimize the fermentation technology of wine made from black plum. With black plum as the raw material, additive amount of yeast, fermentation temperature, initial sugar content and the adding dosage of sulfur dioxide were selected as factors of influences to orthogonally optimize the fermentation technology of wine made from black plum with the alcoholic strength as a reference indicator. The results showed that the optimal fermentation conditions were as follows: additive amount of yeast was 5%, fermentation temperature was 26 ℃, initial sugar content was 24%, the adding dosage of sulfur dioxide was 80 mg/L. After 7 days of fermentation under the optimal conditions, the alcohol content of black plum wine was 11.9%. The black plum wine produced in this method has high alcoholic strength. The raw materials are fermented well and the usage rate is high.