Abstract:This paper aims to optimize the process of making Andrias davidianus wine with A. davidianus and Chinese liquor as raw materials and investigate the stability of A. davidianus wine. The enzymatic hydrolysis of A.davidianus was prepared by biological protease.The effects of enzyme type，enzyme amount，hydrolysis time，hydrolysis temperature，solid-liquid ratio，and pH value on the degree of hydrolysis and the yield of peptide in enzymatic hydrolysis of A.davidianus were investigated，and the optimal enzymatic parameters were obtained by the orthogonal experiment.The obtained enzymatic hydrolysis was freeze-dried to peptide powder with controllable quality and then added to Chinese liquor to make crude A. davidianus wine. Bentonite，gelatin，and egg white powder were selected as agents for clarification to further make A.davidianus wine.The experimental results showed that the highest peptide yield was obtained by combining flavor protease and neutral protease（enzyme activity ratio of 1∶1）.The optimal enzymatic parameters were obtained by the orthogonal experiment，which were 6 000 U/g of protease complexes，50 ℃of hydrolysis temperature，pH value at 7，3 h of hydrolysis time，and 1∶4（g/mL）of material-solvent ratio.In the optimal conditions，the peptide yield was 80.28%.The investigation of clarifying agents for A.davidianus wine showed that the transmittance of A.davidianus wine with 0.2 g/L of bentonite was nearly 90%，and the peptide content before and after the treatment was 16.63 mg/mL and 14.09 mg/mL，respectively.The stability test showed that A.davidianus wine was stable at 25 ℃，and the flavor changed little in sensory analysis.