不同比例葡萄-蓝莓复合果酒品质分析OA

To tackle the issues of overstocked fresh grapes and blueberries and the insufficient advancement in their deep processing,and leveraging the advantages of compound fruit wines—such as lower alcohol content,rich sensory profiles,and diverse styles—this study utilized'Legacy'blueberries and'Merlot'grapes as raw materials.Compound fruit wines were produced by blending the two fruits at varying mass ratios(0∶1,1∶4,1∶2,1∶1,2∶1,4∶1,1∶0).The basic physicochemical indices,phenolic compounds,color parameters,antioxidant activity,volatile aroma components,and sensory attributes of the wines were determined.The quality of the compound wines was analyzed to identify the optimal blending proportion.The results showed that,within the scope of this study,increasing the proportion of grapes led to a gradual decrease in the total sugar and total acid content of the wine samples,while the dry extract and pH exhibited an increasing trend.In contrast,a higher proportion of blueberries resulted in elevated levels of total phenols,total anthocyanins,and flavonols,accompanied by enhanced antioxidant activity.Among the compound wines,the sample with a grape-to-blueberry mass ratio of 1∶2 displayed the most intense red hue and the highest color saturation.Compared to their single-fruit counterparts,the compound wines presented a more diverse and harmonious aroma profile,along with higher overall sensory scores.In summary,grape-blueberry compound wines integrate the favorable characteristics of both blueberry wine and grape wine.They improve the overall fruit wine quality across multiple dimensions,including color,aroma,taste,and antioxidant capacity.Specifically,the sample with a grape-to-blueberry mass ratio of 1∶2 was characterized by relatively high phenolic content,strong antioxidant activity,a full,rich,and bright color,and a complex aromatic profile,achieving the best comprehensive quality.