Abstract:

Lily, which is rich in alkaloid and mineral substances, can be used for both food and drug. Using lily and grape as the main raw materials, a fermented lily wine with health functions was produced via wine yeast fermentation. The optimum technological parameters for the highest sensory score determined by orthogonal array design were as follows: fermenting at 23 ℃ for 9 days with a 20% addition of lily juice, and then adding 40 mg/L chitosan for clarification. As a result, the produced lily wine had high quality and clarity.

Key words: lily, wine, chitosan, bentonite, brewing technology