椹果，俗称桑椹，县域内有紫、白、乌三种。其中紫椹最多，白椹次之。乌椹为未嫁接之椹（即野椹），数量最少，主要产于东沙河地区。椹果可酿造椹酒、榨椹汁及晒制椹干、椹糕。所酿造的桑椹酒，色泽鲜红，味甘微酸，并有鲜椹香气，颇得人们赞誉。
用果胶酶对桑椹果汁进行了澄清工艺的试验。
The clarification technology of mulberry fruit juice by using pectinase was studied.
桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。
The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.
研究以桑椹为主要原料，采用控温发酵技术酿制桑椹果酒的工艺流程。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
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