Optimization of brewing technology and analysis of aroma components of black tea-coffee compound fruit wine

In order to improve the sensory quality of black tea-coffee compound fruit wine (BTCCFW), citrus, instant coffee and instant black tea were used as the main raw materials for brewing, and the brewing process was optimized by single factor test combined with response surface methodology. The results showed that when the addition amount of instant coffee was 2.1‰, the addition amount of instant black tea was 1.6%, the initial sugar content was 23.6%, and the fermentation temperature was 24.8 °C, the BTCCFW was red brown and transparent, with mellow taste and harmonious and strong tea, coffee and wine aroma, and the sensory score was (95.6 ± 1.3). The results of mass spectrometry analysis showed that the content of beneficial flavor components endowed with coffee flavor, nut flavor and fruit flavor in the wine was significantly increased after the process optimization, while the proportion of bad flavor components producing spicy flavor and earthy flavor was significantly decreased. In conclusion, this study effectively improved the sensory quality of BTCCFW by optimizing the brewing process, which provided a theoretical basis for the industrial production and marketing of the wine, and had a good application prospect.