Abstract:Using Lonicera caerulea as raw material，the low-temperature CO2impregnation process of Lonicera caerulea was optimized.The effects of dipping time，dipping temperature and dipping pressure on the quality of Lonicera caerulea were studied.Based on the single factor test，the sensory score of Lonicera caerulea was used as the response value to optimize the design of response surface.The best dipping process was dipping time 5.6 d，dipping temperature 6℃，dipping pressure 0.1 MPa.Under these conditions，the organoleptic score of Lonicera caerulea wine was 91 points，bright red color，soft taste，strong aroma and unique flavor.Through comparative experiments，the main physical and chemical indexes of fruit wine were measured and sensory evaluation was carried out.Tests showed that the low-temperature CO2dipping process could reduce the total acid and tannin content in Lonicera caerulea wine，and ensure the effective leaching of phenolic substances such as anthocyanins.