strawberry-sugarcane wine, raw material ratio, pretreatment, physicochemical indexes, volatile flavor components, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

In order to solve the problems of thin aroma and liquor body of sugarcane wine, the compound fermentation effects of blueberry juice, strawberry juice and pear juice with sugarcane juice was compared. The effects of the strawberry and sugarcane juice ratios and its pretreatment methods on the volatile components, physicochemical indexes and sensory quality of the compound wine were studied. The results showed that strawberry was the optimal compound raw materials. When the volume ratio of strawberry juice and sugarcane juice was 15:85, the compound wine had the optimal quality, and its alcohol content, total acid, total ester contents and sensory score were 9.9%vol, 5.90 g/L, 0.40 g/L and 83.70, respectively. The alcohol content, total ester, total acid contents of strawberry-sugarcane wine prepared by pretreatment method of pectin enzymolysis and centrifugation for strawberry raw material were 10.1%vol, 0.42 g/L, and 5.70 g/L, the types and contents of volatile flavor substances were 43 and 4 021.19 μg/L, respectively. The sensory score of the wine was 84.01, with fruity, sweet, sour and full body.