为生产优质果酒，采用单因素结合响应面的方法，以酒体感官评价为指标开展百香果树莓复合果酒的酿造工艺优化研究并测定其多酚含量，之后通过考查复合果酒对DPPH自由基、羟基自由基、超氧阴离子自由基的清除率及其还原力开展百香果树莓复合果酒的体外抗氧化性研究。结果表明：复合果酒的最佳酿造工艺为百香果树莓果浆配比1:2（g·g-1）、初始糖度22.4 Brix、料水比1:1（g·mL-1）、发酵温度19 ℃、发酵时间11 d；与同多酚浓度的Vc相比，此果酒具有更高的羟基自由基和超氧阴离子清除能力，DPPH自由基、羟基自由基、超氧阴离子自由基清除率可达87.8%、66.9%和47.4%，还原力可达29.2%。按照优化的工艺酿造的复合果酒酒度为12.3%(vol)，多酚含量为353.9 mg·L-1，呈红宝石色，清澈透明无悬浮物、有典型的百香果和树莓香气、丰满爽口有新鲜感，具有良好的抗氧化性。
In order to provide a kind of new high-quality fruit wine, the optimization of brewing technology of passion fruit and raspberry compound fruit wine was carried out by using single factor combined with response surface methodology, taking polyphenol content as physical and chemical index and wine body sensory evaluation. Then, the antioxidant activity in vitro of passion fruit and raspberry composite wine was studied by examining the free radical scavenging ability of the composite wine on DPPH·, hydroxyl radical and superoxide anion radical and reducing power of the composite wine. It turned out that the optimal brewing process of compound fruit wine was: the ratio of passion fruit to raspberry pulp of 1:2（g·g-1）, initial sugar degree of 22.4 Brix, the ratio of sugar to feed water of 1:1 (g·mL-1), fermentation temperature of 19 ℃ and fermentation time of 11 days. Compared to Vc with the same polyphenol concentration, this compound fruit wine had higher hydroxyl radical scavenging rate and superoxide anion scavenging rate. The DPPH radical scavenging rate, hydroxyl radical scavenging rate and superoxide anion scavenging rate of the compound fruit wine could reach 87.8%, 66.9% and 47.4%, respectively, and the reducing power of composite fruit wine could reach 29.2%. The compound fruit wine brewed according to the optimized process had a wine degree of 12.3%(vol), polyphenol content of 353.9 mg·L-1 with the characterstics of ruby color, clear and transparent, no suspended solids, typical passion fruit and raspberry aroma, plump and refreshing, fresh and good antioxidant property.