Abstract:Taking Cerasus humilis as raw material，the Cerasus humilis was pretreated with water bath and ultrasonic wave respectively.The effects of different pretreatment on the color tone，color，anthocyanin content and polyphenol content of Cerasus humilis wine were determined by spectrophotometry，pH value differential method and Folin-ciocalteu method respectively.DPPH method and ABTS method were used to study the changes of antioxidant activity，and the corresponding changes of polyphenol content and antioxidant activity during the fermentation process of Cerasus humilis wine were discussed.The results showed that the chromaticity and color tone of Cerasus humilis wine under different treatment methods were in a downward trend in the fermentation process，and there was no distinct difference between the water bath group and the ultrasonic group and the control group at the 12th day of fermentation （P＞0.05）.Anthocyanin content in ultrasound group and water bath group was significantly higher than that in control group （P＜0.05）.Polyphenol content first increased and then decreased，and the ultrasonic wave group was dramatically higher than the control group at the 12th day of fermentation （P＜0.05）.DPPH radical and ABTS+radical scavenging capacity were both above 88 %，with strong antioxidant activity.Correlation analysis showed that polyphenol content in Cerasus humilis wine had definite correlation with DPPH radical and ABTS+radical scavenging ability（P＜0.01）.