Study On The Quality Safety Detection System Of Cherry Wine

Systemic research on the cherry wine quality and safety system has not beenestablished in China. The wine is generally analyzed according to GB/T15038-2006onlyfor grapes wine. Cherry wine, a kind of fruit wine, is different from the other inconstituents. We should identify the quality and safety index depending on theexperimental results. In fact, a kind of wine such as grapes wine, blueberry wine, mulberrywine, and so on all have their own specific characteristics, consequently methods are alsodifferent and their own research system should be identified.In the research, the system of the wine is divided into two parts. Part one is theassessment of the quality of cherry wine, including the physical and chemical factors, thetotal antioxidant capacity, total phenol content. The results show that total antioxidantcapacity is correlation with the content of total phenolic compounds. And the content ofiron in cherry wine is for more than the content of national standard, because the freshcherry has an account of iron, is a security issue. If the content does not affect the winequality, we can further limit the provisions on the content in cherry wine.Part two is on the cherry wine safety, especially the experiment for the hydrocyanicacid content in cherry wine fermented with or no nuclear. The method of reducing thecontent of hydrocyanic acid is also developed. And the factors, such as methanol, copperand microorganisms were all in the experiment. Through the experiments, a simple andfeasible method of cherry wine quality and safety detection was summarized and provided.In addition, the method on the wine is supplemented.Cherry is the first listed fruit in Northern China, known as “the first spring fruit’.Recently the planting area of cherry is largely increased and the yield rises dramatically.However, in consideration of the weak fruit, the high sweetness to recuit worm, theshort-time preservation and the seasonal characteristic, those are bad for storage andlong-distance transports; the further processing of cherry should be developed. The cherrywine, a kind of the cherry processing, not only retains the nutritional value of cherry, itstaste is also loved. In the few years, health food is more and more admired by people; the cherry contains a variety of materials such as amino acids, phenolic substances,anthocyanins. Therefore it has good health function. The study on cherry wine oxidationresistance is helpful to guide people in healthy drinking, and to set up the concept of greenhealth care.In recent years, the problems of food safety emerge in endless; the food safety isgetting more and more attention. The research on the safety factors of cherry wine ishelpful to provide safe drinks. In this study, the oxidation resistance and the methanolcontent of the cherry wine are measured in order to provide a systematic method toevaluate the cherry wine quality and safety.