id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-2644	Zhiyou, Li; Jiashun, Wang; Jingwu, Zhai	Study on Changes of Chemical Components and Antioxidant Activity of Cherry Wine during Fermentation	2018	6	.pdf	application/pdf	2945	96	39	When the cherry fruit in the 611 fermentation process, the yeast fermentation, most of the sugar into alcohol; flavonoids, polyphenols, although alcohol-soluble, but because cherry alcohol wine fermentation broth is not very high, and because of its easy oxidation, In the fermentation process its content decreased slowly after one day of fermentation until it remained unchanged; through the experimental results of protein and free amino acids, we can see that some of the protein is decomposed into free amino acids. ISBN 978-88-95608- 56-3; ISSN 2283-9216 Study on Changes of Chemical Components and Antioxidant Activity of Cherry Wine during Fermentation Zhiyou Li, Jiashun Wang, Jingwu Zhai College of Agriculture, Anshun University, Anshun 561000, China Sbscdhcd@126.com Using cherry as raw material, the anti-oxidation of cherry wine with different alcoholicity, vitamin C and time was determined and analyzed before and after the fermentation process, and the changes of antioxidant capacity in cherry juice before and after fermentation and during fermentation.	cache/cet-2644.pdf	txt/cet-2644.txt