Abstract:Peanut root powder was added to Malus baccata pulp to improve the quality of M.baccata fruit wine.The functional M. baccata fruit wine fortified with exogenous resveratrol was brewed. With the resveratrol con‐tent and sensory score of fruit wine as evaluation indicators，the optimal amount of peanut root powder was de‐termined by single factor experiments.With the alcohol content and sensory score of fruit wine as evaluation in‐dicators，the fermentation process of functional M. baccata fruit wine was optimized by single factor experi‐ments and response surface methodology. The results showed that the optimal addition amount of peanut root powder after ultrasonic pretreatment at 400 W for 30 min was 0.9 g/100 mL. The optimal fermentation process was as follows：initial sugar degree of 25°Bx，initial pH3.7，yeast inoculation amount of 0.21%，and fermenta‐tion temperature of 24 ℃.Under these optimized conditions，the functional M.baccata fruit wine showed the al‐cohol content of 14.6% vol，a sensory score of 93 points，and the resveratrol content of 24.2 mg/L. Resveratrol in the fruit wine was sensitive to light and high temperatures，while it remained sTablewhen the fruit wine was stored in a dark place below 60 ℃.