本文以红茶菌发酵液和芒果汁为原料，酿制出红茶菌芒果复合果酒，对其抗氧化性进行测定并建立红茶菌芒果复合果酒发酵动力学模型。对果酒的抗氧化性测定试验表明：总酚含量、DPPH及羟基自由基清除率随发酵时间的变化趋势总体上均呈现出先上升再下降的趋势，在发酵第8 d，均达到最高值，总酚含量、DPPH和羟基自由基清除率分别为799.61 mg/mL、92.50%、86.30%。用SGompertz模型建立了酵母菌生长动力学模型，相关系数R2=0.98；用Boltzmann方程建立了总糖消耗动力学模型，用Logistic模型建立了酒精生成动力学模型，相关系数R2均＞0.99，动力学模型的建立实验结果表明实验值和模型预测值的拟合度很高，能很好的反映红茶菌芒果复合果酒在发酵过程中的动力学特征。红茶菌芒果复合酒发酵过程中抗氧化活性呈峰型变化，为红茶菌芒果复合酒发酵提供了参考。

Kombucha fermentation broth and Mongo juicy were used as raw materials to produce the Kombucha-Mongo complex wine. Antioxidant activities and fermentation kinetic model of the Kombucha-Mongo complex wine were investigated. The results of antioxidant activity showed that the contents of total polyphenol, DPPH? scavenging rate and Hydroxyl radicals scavenging rate were all increased firstly and then decreased, and their maximums were 799.61 mg/mL, 92.50% and 86.30% on the 8th day，respectively. Based on the SGompertz equation, fermentation kinetics model of growth of yeast was built, and the correlation coefficients was 0.98. The fermentation kinetics models of total sugar consumption, alcohol formation were built based on the Boltzmann equation and the Logistic equation, respectively, and their correlation coefficients were both more than 0.99. According to the non-linear fitting, the experimental values of the models had a good accordance with the predicted values. which could reflect the static dynamic characteristics of the Kombucha-Mongo complex wine fermentation very well, and the change in antioxidant activity of the Kombucha-Mango complex wine showed a peak type during fermentation, which could be provided as the theoretical basis for the fermentation of Kombucha mango complex wine.

干热河谷特色生物资源开发四川省重点实验室开放基金资金项目（GR-2019-E03）