本文主要对山野资源——酸枣的萃取技术理论进行研究，酸枣汁是用萃取法提取。

This article mainly studied the mountainous resources, especially the theory of the extraction from wild jujube. The wild jujube juice was made by using the method of extraction.

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通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。

The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.

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通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。

The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.

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