Abstract: In an effort to overcome the functional and nutritional deficiencies of traditional Chinese liquor, wine was prepared from milk protein hydrolysates added with Chinese wolfberry juice. First of all, milk protein hydrolysates were prepared by enzymatic hydrolysis of skim milk and different proteases were compared in terms of sensory and chemical properties of hydrolysates for this purpose. Then, the hydrolysis process and the fermentation process were optimized using an orthogonal array design method. Besides, the antioxidant activity of the wine was assessed. The results obtained were as follows: 1) trypsin was the best protease for hydrolyzing milk protein; 2) the optimal conditions for enzymatic hydrolysis were 120 min hydrolysis at pH 7.0 and 40 ℃ with an enzyme dose of 4 500 U/g; and 3) the optimum fermentation conditions were addition of 14% (V/V) Chinese wolfberry juice to milk protein hydrolysates, which were then fermented at 28 ℃ for 9 days. The wine exhibited high antioxidant activity in vitro, having a harmonious aroma and a good taste. Moreover, its sensory and physicochemical indicators could meet or exceed the national standard of fermented sweet milk wine.

Key words: wine made from milk protein hydrolysates, hydrolysis, fermentation, Chinese wolfberry, antioxidant activity