Abstract:Through the fermentation of Malus prunifolia pulp using wine yeast, a fruit wine with distinctive color, aroma, and taste was successfully produced. The final product exhibited an alcohol content of approximately 12.6% vol, with all physicochemical and sanitary indices complying with national standards. During fermentation, the metabolic progression of Malus prunifolia wine was dominated by saccharide catabolism: the rapid consumption of reducing sugars drove organic acid accumulation and a sharp pH decline, while the sustained hydrolysis of non-reducing sugars (e.g., sucrose) potentially extended the fermentation duration.

Key words:malus prunifolia;fruit wine;Fermentation wine production;Component analysis