Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis

The fermentation process of a compound fruit wine was optimized by single factor and orthogonal experiments using Munage grape and Elaeagnus angustifolia as raw materials, and the antioxidant activity of the Munage grape-E. angustifolia compound fruit wine was analyzed. The results showed that the optimal fermentation process of the wine was initial sugar content 24 °Bx, yeast inoculum 0.4%, fermentation time 7 d, and temperature 24 ℃, under the condition, the wine appeared yellow, with a clear body, rich fruit aroma, and mellow aroma, and the alcohol content was 10.3%vol, and the sensory score was 85.2 points. The scavenging ability of 2,2'-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS⁺), 1,1- diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radical of the wine after fermentation were improved, and the total phenlos, botal flavonoids, and flavan-3-ol contents were significantly increased (P<0.05). The results indicated that the Munage grape-E. angustifolia compound fruit wine had certain antioxidant activity.