中文摘要：

以百香果和山药为原料进行复合果酒酿造工艺研究.研究结果表明,百香果汁与山药汁的最佳配比为1：2;最佳发酵工艺为初始糖度28％,酵母接种量0.03％,发酵温度25℃,发酵时间8d.成品果酒色泽呈浅黄色,有典型的百香果和山药风味,酒香清醇,口感清爽,酸甜适中,澄清透亮.果酒酒精度14.03％vol,DPPH自由基清除率98.83％.

英文摘要：

Compound wine was developed using passion fruit and yam as raw materials.The results showed the optimal passion fruit juice to yarn juice ratio was 1∶2.The optimal fermentation process was as follows：initial sugar 28％,yeast inoculum 0.03％,temperature 25 ℃ and time 8 d.The characteristics of the product were yellow color,with a unique flavor of passion fruit and yam,rich in wine aroma and good taste.The flavor was moderate sweet and sour,clear and transparent.The alcohol content was 14.03％vol,and the free radical scavenging rate of DPPH was 98.83％.