Abstract
The haze of blackberry wine has seriously affected consumers' purchase intention, thus restricting the development of the blackberry wine industry. This study explored the relationship between the haze mechanism of different fruit wines and the changes in protein and polyphenol contents of blackberry wine after aging. The role of metal ions in haze formation was analyzed. Experimental results show that metal ions are important factors in the formation of haze in blackberry wine. They act as an intermediary between proteins and polyphenols to promote haze formation. This study provides the first analysis of the formation mechanism of blackberry wine haze and theoretical reference for controlling and reducing the formation of haze.
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