中外葡萄与葡萄酒Issue(2)：61-70,10.DOI:10.13414/j.cnki.zwpp.2026.02.008
不同比例葡萄-蓝莓复合果酒品质分析
Effects of Different Blending Ratios on the Quality of Grape-Blueberry Compound Wine
摘要
Abstract
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.关键词
复合果酒/蓝莓/葡萄/香气成分/感官评价Key words
compound fruit wine/blueberry/grape/aroma components/sensory evaluation分类
轻工纺织引用本文复制引用
常凇瀚,吴金娜,房玉林,周国朝,鞠延仑..不同比例葡萄-蓝莓复合果酒品质分析[J].中外葡萄与葡萄酒,2026,(2):61-70,10.基金项目
云南省科技人才与平台计划(院士专家工作站)项目(202305AF150112)陕西省重点研发计划(2023-YBNY-163) （院士专家工作站）
合阳葡萄试验示范站共建专项(2023WNXNZX-2)陕西省秦创原"科学家+工程师"队伍建设项目(2024QCY-KXJ-098 （2023WNXNZX-2）
2023KXJ-008) （）
