In the dark conditions, the addition of citric acid could improve the stability of Perilla pigment in green plum fruit wine.

Pears have been tumbling to the ground in ripeness and been converted into Prosecco cocktails and pear tatins, while the plums and greengages are outdoing even our appetites.

The article introduced the production craft of fruit wine, the product is not only a high nutritional value and flavor unique, but also has some health effects.