Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine
Round 1
Reviewer 1 Report
Fermentation-2248132
Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine
The submitted ms is very interesting and provides a thorough investigation of parameters of fruit wines. It is worth of publication provided that the following minor points of analytical interest are taken into consideration:
1. Table 4 and lines 270 & 271: R2 should always be given with the number of measurements used for calculation.
2. Table 5: Probably the ±numbers are standard deviations? If yes, this must be made clear on the Table and the number of measurements for each standard deviation should be included.
Author Response
Reviewer：The submitted ms is very interesting and provides a thorough investigation of parameters of fruit wines. It is worth of publication provided that the following minor points of analytical interest are taken into consideration:
- Table 4 and lines 270 & 271: R2 should always be given with the number of measurements used for calculation.
Response: Thank you for your suggestion. As what you have suggested, we have made the corresponding changes in the text. It is indicated in Table 2 and line 141.
- Table 5: Probably the ±numbers are standard deviations? If yes, this must be made clear on the Table and the number of measurements for each standard deviation should be included.
Response: Thank you for your comments. As the reviewer requested, we have indicated it explicitly in Table 5 and the number of measurements for each standard deviation has been included.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
This manuscript corresponds to the trends in the production of fruit wines and presents interesting findings in this area. It is especially important for the production of new fruit wine obtained from different fruit juice concentrates.
Figure 1. The results of the single factor test needs to be improved in terms of positioning and size.
From reference 10 onwards, renumbering should be carried out.
Author Response
Author responses
Manuscript ID: Fermentation (ISSN 2311-5637)
Title: Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine
Reviewer ：This manuscript corresponds to the trends in the production of fruit wines and presents interesting findings in this area. It is especially important for the production of new fruit wine obtained from different fruit juice concentrates.
1.The results of the single factor test needs to be improved in terms of positioning and size.
Response: Thank you for your comments. The positioning and size of the single factor tests have been changed in the text.
2.The positioning and size of the single factor tests have been changed
Response: The reference numbers have been changed.
Author Response File: 
Author Response.docx
