Optimization of Preparation Process and Evaluation of Functional Nutrients in Taihe Cherry Wine
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Abstract
As a characteristic high-quality fruit, Taihe cherries have bright colors, rich fruit aromas, and abundant nutrients, making them an ideal raw material for brewing high-quality fruit wine. In response to the problems of non-standard fermentation process, insufficient fruit aroma retention, easy browning of color, low clarity, and low retention rate of functional nutrients in current Taihe cherry fruit wine, this article systematically conducts research on the optimization of fruit wine preparation process and evaluation of functional nutrients using Taihe cherries as raw materials. By combining single factor experiments and orthogonal experiments for optimization, key processes such as raw material pretreatment, color protection, sugar and acid adjustment, yeast screening, main fermentation, post fermentation, aging, and clarification were optimized to determine the optimal preparation process.
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