猕猴桃营养丰富，风味独特，富含大量的挥发性香气成分，是果酒酿造的最优原料之一。枸杞富含枸杞多糖及甜菜碱等活性物质，是一种传统的“药食兼用”原材料，特别是其中丰富的β-胡萝卜素更是赋予了其制品独特的色泽。为了进一步改善猕猴桃果酒色泽，丰富其营养价值，研制开发猕猴桃枸杞复合果酒。采用猕猴桃和枸杞为原料，在单因素实验的基础上通过响应面法对复合果酒的发酵工艺进行优化，从而得到最佳的发酵工艺条件。结果表明：猕猴桃及枸杞配比为8.50:1，接种量为1.22 g/L，发酵温度为21.40 ℃，加糖量为20 g/100 mL，发酵时间为7 d。在此参数下可以获得颜色为橙红色，澄清透明，口感清爽，具有猕猴桃和枸杞的果香，理化指标达到相关标准，酒精度为12.10%的复合果酒。该研究为猕猴桃及枸杞的深加工提供了理论依据，也为复合果酒开发拓宽了思路。

Kiwi was rich in nutrients, kiwifruit flavor unique, rich in a large number of volatile aroma components, was one of the best raw materials for fruit wine brewing. Medlar was rich in Lycium barbarum polysaccharide, betaine and other active substances, was a traditional “medicine and edible” raw materials, especially the rich β-carotene was given its products unique color. In order to further improve the color of kiwi fruit wine and enrich its nutritional value, the compound fruit wine of kiwi and medlar was developed. The kiwi and medlar were used as raw materials to develop the compound fruit wine. Based on the single factor experiment, the fermentation process of the compound fruit wine was optimized by the response surface method to obtain the best fermentation conditions. The optimum technical parameters were summed up as follows: The ratio of kiwi and medlar was 8.50:1, yeast inoculum was 1.22 g/L, fermenting temperature at 21.40 ℃, sugar content was 20 g/100 mL, fermentation time was 7 days. Under this optimal parameter, the compound fruit wine with orange red color, clear and transparent, refreshing taste, fruit aroma of kiwi and medlar, physicochemical indexes reaching relevant standards and the alcohol content of 12.10% can be obtained. This study provides a theoretical basis for the further processing of kiwi and medlar, and also broadens the ideas for the development of compound fruit wine.

国家自然科学基金项目(31701562)；陕西省重点研究开发项目(2017TSCXL-NY-02-03)；引进陕西科技大学博士科研启动基金项目(2016BJ-27)