抽象的

Study on the changes of sugar and acid in fermentation process of different varieties of cherry wine

Chaoshuang Jia, Fengmin Han, Xiaoyu Miao, Aonan Yan, Peng Wu, Yungang Sun

This paper studied the changes of nutrients such as total sugars, total acids and pH values in the process of 7 sweet cherry and 5 sour cherry varieties. The results showed that the changed trends of total sugar contents of sour cherry varieties were basically the same. The sugar content decreases rapidly in the first 8 days of fermentation, and gradually stabilized in the later stage. The sugar content of “Meizao” and “Zaohongzhu” decreasesd rapidly, with a advantage of short brewing cycle compared with other sweet cherry varieties; While changing, the total acid content of sour cherry was significantly higher than that of sweet cherry, among which “Meizao” had the lowest acid content; The pH values of 12 kinds of cherries showed a tendency of decreasing in the early stage and increasing in the later stage. The pH value of “Meizao” was significantly higher than that of other cherry varieties during the brewing process, and the pH value of “Russian sour cherry” was the lowest. Although with different cherry varieties, the pH values in the brewing process were quite different, the final pH values were maintained between 3.6 and 4.5.