Optimization of fermentation process and analysis of antioxidant activity of lycopene-enriched compound fruit and vegetable wine

To improve the lycopene content in compound fruit and vegetable wine, using tomato, mango, pumpkin, and loquat as the main raw materials, a compound fruit and vegetable wine was prepared by co-brewing technology of pulp and juice. The brewing process conditions of the compound fruit and vegetable wine was optimized by single factor experiments and response surface experiments, and the antioxidant activity was analyzed. The results showed that the compound fruit and vegetable wine with orange-red and transparent color, rich aroma and mellow taste could be obtained under the conditions of initial sugar content 21.7%, Saccharomyces cerevisiae (1.3×10⁷ CFU/ml) inoculum 5.5%, fermentation temperature 20 ℃, and time 5.0 d. The sensory score and lycopene content were 89.6 and 40.63 μg/ml, respectively and the concentration for 50% of maximum effect (EC₅₀) of the compound fruit and vegetable wine on the scavenging ABTS⁺·, DPPH·, O₂^-·, and ·OH were 54.76 mg/100 ml, 39.71 mg/100 ml, 20.08 mg/100 ml, and 30.18 mg/100 ml, respectively.