Research of process optimization and antioxidant activities of blueberry and seed melon wine

The watermelon seed and blueberry were selected as the raw materials to brew fruit juice,inoculation quantity,blueberry- watermelon seed ratio,soluble solids content were investigated by single factor experiment,the optimal technological parameters were determined with alcohol as indicator.The antioxidant and total phenol were tested by test kits. In conclusion,the optimal technological parameters were determined as follows: soluble solid content 200 g / L,blueberry and seed melon ration 55∶ 45( w / w),yeast inoculation quantity 0.3 g / L,and the alcoholic could reach 11.63% ± 0.04%.The fruit juice has very strong antioxidant ability in course of fermentation.The antioxidant ability had good stability as the increasing time.There was significantly positive correlation between total phenol and antioxidantion.Relative coefficient of superoxide radical,hydroxyl radical scavenging activities and total antioxidant were 0.916,0.976,0.922,separately.Hydroxyl radical scavenging activities were closely related to total phenol.