Abstract: The fermentation characteristics of Cordyceps sinensis wine with different inocula were assayed. The results showed that the fruit wine fermentation inocula have the optimum technique parameters and fermentation mature conditions of the intensified Cordyceps sinensis-Lycium barbarum wine as determined by the orthogonal test. The results indicated that the optimum conditions are: Saccharomyes cerevisiae 0.8%, fermentation broth 30%, wort 30%, citric acid 0.5%, temperature 26 ℃ and time 5 d, while the maturity conditions are: temperature 18℃ and time 15d. Under these conditions, the Cordyceps sinensis-Lycium barbarum wine is processed through a faster course with better clarity. The product is brighted-red, pure in flavour, rich in body, full of nutrition and bright in style.

Key words: fermentation style, Cordyceps sinensis-Lycium barbarum wine, fermengtation technique