In order to screen out pear wine with the best sensory quality and antioxidant capacity, pear was fermented with hawthom, black boolean plum, grape, apple, kiwi, nanguo pear, winter jujube, mopan persimmon, snow pear, Korla pears and Pyrus bretschneideri respectively. And sensory evaluation on 64 fermenting wine samples was carried out and their polyphenol and VC content and antioxidant indexes were com- pared. The results showed that hawthorn, plum, grape, and apple were suitable for mixed fermentation with pear and mixed fermentation of hawthorn and pear could achieve the best effects, polyphenol content in mixed pear wine had a linear relationship with that in fruit juice but VC content had low relativity, and antioxidant capacity of mixed pear wine was better than that of raw fruit juice
NETL
NSTL
维普
万方数据
