The hairy acid pulp is a yellow mushroom, which is an annual herb of the Solanaceae Physalis. It is mainly produced in Inner Mongolia Hulunbeier and the three northeastern provinces. After ripening, the hairy berry is sour and sweet, with bright color and orange-yellow color. In recent years, hairy berry has been exported to the European, American and Korean markets as a high-value cash crop, mainly as a raw material such as frozen fruit, candied fruit and canned food. It is deeply loved by consumers. However, the hairy berry wine products in the domestic market are extremely rare. At present, the research on the hairy berry wine mainly focuses on the optimization of the process of brewing fresh fruit broth, but the process of fruit wine brewing and the odor change during the fermentation process have not been reported. Due to the limitation of the preservation period, the current preservation methods for the hair acid syrup in China are mainly frozen, and the physical and chemical indicators of the nutrients of the fruits after the thawing of the frozen slag will change accordingly. Therefore, it is more meaningful to study the fermentation process of the frozen fruit wine. .
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