This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.

以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。

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Then fermentation experiments were conducted by using Angel active dry yeast, Danbaoli active dry yeast and Y1 yeast respectively to produce strawberry wine.

分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。

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