Fermentation method of rosa roxburghii tratt and sugarcane composite fruit wine and anti-oxidation application

Abstract

The invention discloses a roxburgh rose and sugarcane composite fruit wine fermentation method which comprises the following steps: mixing roxburgh rose normal juice and sugarcane normal juice according to a volume ratio of 1: 3-3: 1 to obtain mixed fruit juice, adjusting the pH value of the mixed fruit juice to 4.5-5.0 and the initial sugar degree to 22-26 degrees BX, inoculating activated yeast according to 0.3-0.5% of the mass of the mixed fruit juice, and fermenting at 22-26 DEG C for 8-10 days.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fruit wine fermentation, in particular to a roxburgh rose and sugarcane compound fruit wine fermentation method and application in antioxidation. BACKGROUND

[0002] Under the impetus of healthy consumption concept, compound fruit wine has become a hot spot for wine innovation due to its multi-nutrient fusion characteristics. From the perspective of technological development, early research focused on single fruit fermentation, such as grape, apple, etc. With the upgrading of consumer demand, multi-fruit compound fermentation has gradually emerged.

[0003] Currently, the disclosed compound fruit wines include pitaya-banana-roxburgh rose compound fruit wine, Monukka grape-sour jujube compound fruit wine, pomegranate-grape-chinese wolfberry compound fruit wine, etc. These technologies have expanded product types, but there are obvious limitations in the scientificity of raw material combination, process adaptability and depth of function mining, which are specifically manifested as follows: (1) lack of innovation in raw material ratio and waste of function. In the existing technology, the selection of raw materials for compound fruit wine has the phenomenon of "common fruits clustering", and there is a lack of research on raw material combinations with unique physiological activity. Roxburgh rose, as a wild fruit of Rosaceae, is known as "three king's holy fruit" due to its outstanding content of vitamin C (ranking first in the world among edible fruits and vegetables), vitamin P and vitamin D per 100 grams of fresh fruit. It has multiple functions such as antioxidant, anti-aging and immune boosting. Modern research shows that roxburgh rose is suitable for brewing fruit wine due to its prominent fruit aroma, but its sugar content is low and the taste is sour and astringent. Therefore, there is a lack of sugar source for yeast metabolism during fermentation, and the taste of fruit wine needs to be improved. Sugarcane, as a sugar crop of Poaceae, not only contains sucrose, but also contains active ingredients such as polyphenols, flavonoids and polysaccharides. The two form a complementary system of "high vitamin C-high active sugar base" in terms of nutrition and present a taste balance of "sour and astringent-clear and sweet" in terms of flavor. However, there is no public scheme for the compound fermentation of the two in the existing technology. (2) The empirical nature of fermentation process parameters leads to quality defects. Traditional compound fruit wine process is mostly based on simple superposition of single fruit fermentation parameters, without systematic optimization according to the differences in raw material characteristics, resulting in problems such as imbalance of sugar and acid metabolism, lack of yeast metabolism regulation, etc. SUMMARY

[0004] The present application aims to provide a roxburgh rose and sugarcane compound fruit wine fermentation method and application in antioxidation, which breaks through the limitations of existing compound fruit wine raw material combinations.

[0005] In order to achieve the above-mentioned purpose, the present application provides the following technical scheme:

[0006] A roxburgh rose and sugarcane composite fruit wine fermentation method, comprising the following steps: mixing roxburgh rose original juice and sugarcane original juice according to a volume ratio of 0.3-3 to obtain mixed juice, adjusting the pH value of the mixed juice to 4.5-5.0 and the initial sugar content to 22-26 °BX, adding activated yeast according to 0.3-0.5% of the mass of the mixed juice, and fermenting at 22-26 °C for 8-10 days.

[0007] Optimally, the volume ratio of the roxburgh rose original juice to the sugarcane original juice is 0.5-2.

[0008] Optimally, the pH value of the mixed juice is adjusted to 4.5-4.9 by using sodium bicarbonate.

[0009] Optimally, the yeast is wine active dry yeast, and is activated in a 3-5% sucrose solution at 35-37 °C for 25-35 minutes.

[0010] Optimally, the fermentation temperature is 24 °C, and the fermentation time is 9 days.

[0011] A roxburgh rose and sugarcane composite fruit wine in the application of antioxidation.

[0012] Optimally, the roxburgh rose and sugarcane composite fruit wine has a DPPH free radical scavenging rate of ≥59% and an ABTS free radical scavenging rate of ≥57%.

[0013] Working principle and beneficial effects of the present application:

[0014] The low sugar content (11 °BX) of roxburgh rose original juice and the high sugar content of sugarcane juice form a natural complement, by controlling the volume ratio of the two within the range of 1:3 to 3:1, adding a small amount of sucrose, the initial sugar content of the mixed juice can be naturally adjusted to 22-26 °BX as much as possible, which not only meets the demand of yeast fermentation for carbon source, but also avoids the osmotic pressure inhibition caused by a large amount of sugar in the traditional process. At the same time, the high acidity (pH 3.0-3.5) of roxburgh rose and the neutral pH (6.0-6.5) of sugarcane juice are adjusted to 4.5-5.0 by sodium bicarbonate, which is exactly in the optimal growth pH range of wine yeast (Saccharomyces cerevisiae), which can significantly improve the activity of yeast.

[0015] Vitamin C, amino acids in roxburgh rose and polyphenols, minerals in sugarcane form a composite nutrient network, among which vitamin C as a coenzyme factor of yeast metabolism can promote the activity of acyl-coenzyme A synthetase, thereby increasing the generation amount of flavor esters such as ethyl acetate; sugarcane polyphenols as natural antioxidants can protect roxburgh rose vitamin C from oxidative damage during fermentation, and the two form a synergistic system of metabolic promotion and activity protection. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1This is a process flow diagram for this application;

[0017] Figure 2 Figure showing the effect of different fermentation times on prickly pear and sugarcane wine;

[0018] Figure 3 Figure showing the effect of different initial sugar concentrations on prickly pear and sugarcane wine;

[0019] Figure 4 Figure showing the effect of different yeast inoculation amounts on prickly pear and sugarcane wine;

[0020] Figure 5 The graph shows the effect of the volume ratio of sugarcane juice to prickly pear juice on prickly pear and sugarcane wine.

[0021] Figure 6 A three-dimensional graph showing the effects of the interaction of various factors on the sensory score of prickly pear and sugarcane wine. Detailed Implementation

[0022] The following detailed description illustrates the specific implementation method:

[0023] I. Key Operating Points

[0024] (1) Raw material processing

[0025] Mix the purchased prickly pear juice and sugarcane juice evenly in the specified proportions.

[0026] (2) Adjusting ingredients

[0027] Edible sodium bicarbonate was used to adjust the pH of the prickly pear juice to 4.7. Since the original prickly pear juice has a low sugar concentration, sucrose needs to be added to increase its sugar content, thereby meeting the sugar requirements of the prickly pear and sugarcane compound fruit wine during fermentation. The prickly pear juice and sugarcane juice were mixed, and the sugar content of the prickly pear and sugarcane juice was measured with a saccharimeter. The required amount of sucrose was accurately weighed and added to the fermentation liquid and stirred until the sucrose was completely dissolved. Potassium metabisulfite 0.1 g / L was added to inhibit the growth of miscellaneous bacteria.

[0028] (3) Yeast activation and inoculation

[0029] Weigh out Bv818 active dry yeast, activate it in sugar water at 36℃ for 30 minutes until a large number of bubbles are produced, and then add the activated yeast to the prickly pear and sugarcane juice.

[0030] (4) Fermentation

[0031] The 200mL of well-mixed fermentation broth was transferred to a 250mL glass bottle that had been sterilized at high temperature, and a one-way exhaust valve was installed. The bottle was then placed in a constant temperature incubator at 24℃ for fermentation. After fermentation, the prickly pear and sugarcane compound fruit wine was obtained.

[0032] II. Analytical Methods

[0033] 2.1 Single factor test

[0034] Based on the basic fermentation conditions: 200 mL of mixed roselle and sugarcane juice as fermentation raw material, the volume ratio of roselle juice to sugarcane juice was 1:1, the yeast inoculation amount was 0.4%, the fermentation temperature was 24℃, the initial sugar content was 22°BX, and the fermentation time was 8d, the effects of the volume ratio of sugarcane juice to roselle juice (1:1, 2:1, 3:1, 1:3, 1:2), the initial sugar content (18°BX, 20°BX, 22°BX, 24°BX, 26°BX), the yeast inoculation amount (0.2%, 0.3%, 0.4%, 0.5%, 0.6%), and the fermentation time (4d, 6d, 8d, 10d, 12d) on the alcohol content and sensory score of roselle and sugarcane wine were investigated by single factor rotation method.

[0035] 2.2 Sensory evaluation

[0036] According to the sensory analysis method specified in GB / T 15038-2006 "General analysis method for grape wine and fruit wine", a sensory evaluation team composed of 10 students conducted a comprehensive evaluation of the color and appearance, aroma, taste and style of the roselle and sugarcane wine; the score was based on percentage, and the final result was the average value.

[0037] Table 1 Sensory evaluation table

[0038]

[0039]

[0040] 2.3 Response surface optimization design

[0041] Based on the results of single factor experiment, response surface analysis method was used to optimize the fermentation process of roselle and sugarcane wine. Through systematic screening, three factors with significant influence were determined as experimental variables; through the experiment, a regression equation with alcohol content and sensory score of roselle and sugarcane compound fruit wine as response value was obtained, and the corresponding regression model and variance analysis were established to determine the significance and interaction of each factor and obtain the optimal process parameters.

[0042] 2.4 Data processing

[0043] All experiments were measured three times, single factor significance analysis was performed by SPSSAU software, P<0.05 indicated significant difference, and the test results were expressed as "mean ± standard deviation"; the response surface analysis software of Design Expert13.0 was used to optimize the test results, and the optimal brewing conditions of mixed fruit wine were obtained, and the optimal process parameters fitted by the software were verified.

[0044] 2.5 Determination of physicochemical indexes

[0045] Measurement of brix: Measure the brix using a handheld refractometer, take 1-2 drops of distilled water with a disposable rubber dropper and place it on the refractometer sample stage for zero adjustment, then place the sample on the sample stage for sugar measurement.

[0046] Measurement of total acid: Refer to GB / T 15038-2006 "General analysis method for grape wine and fruit wine" for operation according to the provisions of acid-base titration method.

[0047] Measurement of total ester: Refer to the indicator method in GB / T 10345-2022 "Analysis method for liquor" for measurement;

[0048] Measurement of alcohol content: Refer to GB 5009.225-2023 "Determination of ethanol concentration in food safety national standard wine and edible alcohol" for measurement by alcohol meter method;

[0049] Measurement of antioxidant activity-DPPH free radical scavenging rate: Refer to GB / T 39100-2020 "Determination of antioxidant activity of polypeptide by DPPH and ABTS method", prepare DPPH solution with a concentration of 0.2 mmol / L, accurately take 2 mL of sample solution and mix with equal volume of DPPH solution, avoid light and stand for 30 min, then measure the absorbance value of the mixture at 517 nm wavelength, record as A1; simultaneously measure the absorbance of the blank group replaced by anhydrous ethanol A2, and the background absorbance of 2 mL anhydrous ethanol mixed with 2 mL DPPH solution A3; DPPH free radical scavenging rate (%) = [1-(A1-A2)]x100 / A3, all samples are determined in parallel for 3 times and the average value is taken.

[0050] Measurement of antioxidant activity-ABTS+ free radical scavenging rate: Mix ABTS free radical solution and potassium persulfate solution in equal volume, avoid light and stand for 2 h to get ABTS working solution, make its absorbance at 734 nm to 0.70±0.02; take 0.2 mL of sample and add 3 mL of ABTS working solution, mix and avoid light, measure the absorbance at wavelength 734 nm A1; use anhydrous ethanol instead of working solution to measure the absorbance value A2, use anhydrous ethanol instead of sample solution to measure the absorbance A3; ABTS+ free radical scavenging rate (%) = [1-(A1-A2)]x100 / A3, each sample is repeated for 3 times and the average value is obtained.

[0051] III. Results, discussion and analysis

[0052] 3.1 Single factor results and analysis

[0053] Effect of fermentation time on roseberry sugarcane wine:

[0054] From Figure 2It is evident that different fermentation times significantly affect alcohol content and sensory scores. As fermentation time increases within the range of 4-12 days, both alcohol content and sensory scores initially rise and then decline. During fermentation times of 4-6 days, incomplete fermentation results in low alcohol content, a low sensory score, a yellowish color, and an indistinct flavor. At 8 days, the sensory score reaches its highest point (83.33 points), and the alcohol content reaches a maximum of 13.28% vol. At this time, the taste is harmonious, the body is rich, and the balance of sweet and sour is excellent. From 10-12 days, alcohol content decreases, and sensory scores decline, possibly due to excessive volatile acids produced during prolonged fermentation, leading to lower alcohol content and undesirable flavors. Therefore, a fermentation time of 8 days is considered optimal.

[0055] The effect of initial sugar content on prickly pear and sugarcane wine:

[0056] Sugar is the main fermentation substance in yeast fermentation and also the main source of alcohol formation. Figure 3 It can be seen that as the initial sugar content increases within the range of 18-26°BX, both the alcohol content and sensory score show a trend of first increasing and then decreasing. With the gradual increase in initial sugar content, the sensory characteristics of the prickly pear and sugarcane wine exhibit significant differences. When the sugar content is below 24°BX, the complex fruit wine exhibits a distinctly sour and astringent taste, insufficient aroma components, and insufficient yeast fermentation sugar source, resulting in a lower alcohol content. When the initial sugar content is 24°BX, both the alcohol content (13.77% vol) and sensory score (81 points) reach their highest values, exhibiting a harmonious taste, a rich body, and a balanced sweet and sour flavor. When the initial sugar content continues to increase to 26°BX, the excessive sugar content inhibits yeast activity, resulting in a sweeter taste and insufficient clarity in the prickly pear and sugarcane wine, with a decrease in both alcohol content and sensory score. In conclusion, the optimal initial sugar content for prickly pear and sugarcane wine is 24°BX.

[0057] The effect of yeast inoculum size on prickly pear and sugarcane wine:

[0058] Depend on Figure 4As shown, yeast is one of the key factors affecting fermentation. Appropriate yeast addition can not only increase the speed of alcoholic fermentation but also stimulate the production of aromatic compounds. If the inoculum is too low, yeast activity will be insufficient, resulting in incomplete fermentation and low alcohol content with a thin flavor. However, too much yeast may lead to over-proliferation, causing nutrient competition or metabolic inhibition, producing excessive fusel oils, affecting taste and aroma, and lowering alcohol content. When the yeast inoculum is 0.2%-0.3%, incomplete fermentation results in a thin flavor, lower alcohol content, and lower sensory scores. When the yeast inoculum is 0.5%-0.6%, the alcohol content decreases, and the sensory score also decreases. This may be due to over-proliferation of yeast, leading to excessive consumption of nutrients and subsequent autolysis, producing fusel oils that bring unpleasant off-flavors. When the inoculum is 0.4%, the alcohol content reaches its peak (12.72% vol). At this point, the yeast activity and substrate are optimally matched, resulting in the highest alcohol content and sensory scores. The proportions of esters and alcohols produced by yeast metabolism are harmonious, giving the wine a harmonious fruity aroma and a full-bodied taste. Therefore, the optimal amount of prickly pear sugarcane wine yeast added was selected as 0.4%.

[0059] The effect of the volume ratio of sugarcane juice to prickly pear juice on prickly pear and sugarcane wine:

[0060] Depend on Figure 5 It can be seen that when the volume ratio of sugarcane juice to prickly pear juice is 2:1, the alcohol content (13.30% vol) is moderate, and the sensory score is the highest (81 points). This is because the high sugar content of sugarcane juice provides ample carbon source for yeast, and the sweetness of the sugarcane juice compensates for the tartness of the prickly pear juice, resulting in a harmonious fruity aroma and a clear and bright liquor. When the volume ratio of sugarcane juice to prickly pear juice is 3:1, the alcohol content is high, but the sensory score is not high. This is mainly because the excessive sugarcane juice leads to a single aroma and a lack of the unique fruity aroma of prickly pear juice. When the volume ratio of sugarcane juice to prickly pear juice is 1:3-1:1, the alcohol content and sensory score are relatively low. This is mainly because the excessive acidity of prickly pear juice inhibits yeast activity and results in a sharp, tart taste with a pungent aroma, where the prickly pear flavor overpowers the liquor aroma, presenting a single prickly pear aroma. Therefore, the most suitable volume ratio of sugarcane juice to prickly pear juice for prickly pear and sugarcane wine is 2:1.

[0061] Analysis of variance for one-way experiments:

[0062] Analysis of variance was performed on the experimental data of alcohol content and sensory evaluation. The results of the significance analysis are detailed in Tables 2 and 3.

[0063] Table 2. Significance analysis of different factors on prickly pear and sugarcane wine

[0064]

[0065] Note: The effect was highly significant (P<0.01); the effect was significant (P<0.05).

[0066] Table 3 Levels of Response Surface Experiment Factors

[0067]

[0068] 3.2 Response Surface Optimization Analysis

[0069] Based on the data from single-factor experimental studies, response surface methodology was designed. Considering the laboratory conditions, this study identified three factors with significant impact in Table 2: fermentation time (A), initial sugar content (B), and yeast inoculation amount (C) as key influencing factors. Alcohol content and sensory scores were used as evaluation indicators. Specific experimental data are shown in Tables 4 and 5.

[0070] Table 4 Results of the response surface methodology experiment for prickly pear and sugarcane wine

[0071]

[0072]

[0073] Analysis of Response Surface Experiment Results

[0074] Table 5. Analysis of variance for the regression equations (alcohol content)

[0075]

[0076] Table 6. Analysis of variance for the regression equations (sensory ratings)

[0077]

[0078] As shown in Tables 5 and 6, in the response variable analysis of the experimental model, only the AB interaction term between alcohol content and sensory score reached a significant level, while the other interactions were not significant. Considering that the alcohol content of the compound fruit wines measured in the response surface methodology all met the requirements of T / GZSX 055.7—2019 "Prickly Pear Series Products Prickly Pear Wine (Fermented Wine)" (alcohol content ≥10% vol), and that sensory scores have a significant impact on the taste and quality of fruit wines, the analysis mainly focused on sensory scores. The quadratic multiple regression equation is Y2=82.18+1.58A+0.5250B+0.8750C-2.04D-1.31AB-0.1750AC-1.66AD-0.1750BC-1.31BD-0.8750CD-5.26A 2 -4.47B 2 -4.38C 2 -7.36D 2 As shown in Table 6, the model's F-value is >0.05, P-value is <0.01, and the lack-of-fit term P = 0.1796 > 0.05, indicating that the test results are not significant and the model fits well. The R-squared value of the model... 2The R²Adj was 0.9821 and the R²Adj was 0.9591, indicating a high degree of fit between the experimental sensory scores of prickly pear and sugarcane wine and the predicted values ​​obtained using this equation; this also indicates a high correlation between the predicted and measured values ​​of the model.

[0079] The data in Table 6 show that the interaction term AB of the linear terms A, B, and C has a significant effect on the Y2 value (P<0.05), and the quadratic term A... 2 B 2 C 2 All factors had a highly significant impact on sensory evaluation (P<0.01). The interaction terms AC and BC had an impact on sensory evaluation, but it was not significant, indicating that the change in response value was not a simple linear relationship, but a quadratic relationship. After further analysis of the F-values, we can clarify the order of the influence of the three factors on prickly pear and sugarcane wine: initial sugar content (B) > fermentation time (A) > yeast inoculum amount (C).

[0080] Response surface methodology interaction analysis

[0081] A three-dimensional response surface plot is a visual description of the regression equation, which can intuitively reflect the interaction between various parameters and the maximum response value.

[0082] Figure 6 The study demonstrates the specific impact of the interaction of three factors—yeast addition amount, initial sugar content, and fermentation time—on the sensory score (Y2) of prickly pear and sugarcane wine, presented through response plots and contour maps. The influence of the interactions between these factors on the results can be reflected by the shape of the response surface and contour lines. A steeper response surface curve and elliptical contour lines indicate a greater impact of the interaction; a flatter response surface curve and circular contour lines indicate a smaller impact. The response surface and contour lines illustrating the influence of the interaction of the three factors on the sensory score of prickly pear and sugarcane wine are shown below. Figure 6 .

[0083] Depend on Figure 6It can be seen that with the increase of yeast inoculum (C) and fermentation time (A), the sensory score shows an upward trend followed by a slight downward trend. The slope of the surface corresponding to the yeast inoculum (C) is greater than that corresponding to the fermentation time (A). With the increase of yeast inoculum (C) and initial sugar content (B), the sensory score shows an upward trend followed by a downward trend. The change trend of initial sugar content (B) is greater than that of yeast inoculum (C). Therefore, B has a greater impact on the sensory score than C. The elliptical contour lines between fermentation time (A) and initial sugar content (B) indicate a significant interaction. When the initial sugar content (B) is low, the sensory evaluation initially increases and then decreases with increasing fermentation time (A). When the initial sugar content (B) is high, the sensory evaluation generally decreases with increasing time. When fermentation time (A) is low, the sensory evaluation increases and then decreases with increasing initial sugar content (B). When fermentation time (A) is high, the sensory evaluation increases and then decreases with increasing initial sugar content (B). The A / B interaction shows a significant trend and has a significant impact on the sensory score of prickly pear and sugarcane wine. The interactions of other factors have a smaller impact, which is consistent with the results in Table 6 of the ANOVA.

[0084] Verification test of optimal process conditions

[0085] Using Design-Expert 13 software for simulation analysis, this study obtained the optimal process parameters for the fermentation of prickly pear and sugarcane wine: a fermentation time of 8.66 days, an initial sugar content of 24.27°BX, a yeast inoculation amount of 0.389%, and a sensory score predicted by the software of 86.10 points. Based on the realistic experimental conditions and operability, this study appropriately adjusted the optimized parameters for verification, determining a fermentation time of 9 days, a yeast inoculation amount of 0.4%, and a sugar content of 24°BX. After adjusting and optimizing the optimal conditions, the physicochemical indicators measured by the verification experiment are shown in Table 7. The alcohol content of the prickly pear and sugarcane wine was 12.34% vol, and the sensory score was 85.17 points, consistent with the predicted value. This result verifies that the optimal process conditions obtained by the software simulation are practically operable. Under the condition that other factors remain unchanged, a control sample without sugarcane juice was fermented. The control sample had an alcohol content of 11.07% vol and a sensory score of 75.83 points.

[0086] Table 7. Physicochemical Indicators

[0087]

[0088] Antioxidant activity analysis

[0089] Table 8 Results of Antioxidant Tests

[0090]

[0091] Studies have found that prickly pear contains abundant vitamin C and has significant antioxidant capacity. This experiment determined the antioxidant capacity of prickly pear and sugarcane fruit wine prepared using the optimal fermentation process. The results, shown in Table 8, indicate that the prickly pear and sugarcane compound fruit wine has a good scavenging effect on DPPH and ABTS free radicals, with scavenging rates of 59.51±2.01% and 57.28±3.80%, respectively.

[0092] In summary, a prickly pear and sugarcane juice were used as raw materials to ferment a prickly pear and sugarcane compound fruit wine. Through single-factor experiments and data analysis using SPSSAU software, it was found that fermentation time, initial sugar content, and yeast inoculation amount had significant effects on the sensory score and alcohol content of the fruit wine. Based on the single-factor experiments, a response surface methodology was conducted. The ANOVA equation obtained using BOX-Behken software was: Y = 82.18 + 1.58A + 0.5250B + 0.8750C - 2.04D - 1.31AB - 0.1750AC - 1.66AD - 0.1750BC - 1.31BD - 0.8750CD - 5.26A 2 -4.47B 2 -4.38C 2 -7.36D 2 The equation fits the data well. The importance of each factor affecting fruit wine, ranked as follows: initial sugar content (B) > time (A) > yeast inoculum size (C).

[0093] Through experimental optimization, this study established the optimal fermentation process parameters: using 200 mL of prickly pear and sugarcane juice fermentation broth as a base, a fermentation time of 9 days, a yeast inoculation amount of 0.4%, an initial sugar content of 24°BX, and a sugarcane juice to prickly pear juice volume ratio of 2:1. Ultimately, the prickly pear and sugarcane wine had an alcohol content of 12.34% vol, a sensory score of 85.17 points, a total acid content of 6.35 ± 0.15 g / L, and a total ester content of 0.85 ± 0.14 g / L. The brewed prickly pear and sugarcane compound fruit wine exhibited good antioxidant capacity, with a DPPH free radical scavenging rate of 59.51 ± 2.01% and an ABTS cationic free radical scavenging rate of 57.28 ± 3.80%.

Claims

1. A method for fermenting prickly pear and sugarcane compound fruit wine, characterized in that, The process includes the following steps: mixing prickly pear juice and sugarcane juice at a volume ratio of 1:3-3:1 to obtain a mixed juice; adjusting the pH of the mixed juice to 4.5-5.0 and the initial sugar content to 22-26°BX; inoculating activated yeast at 0.3-0.5% of the weight of the mixed juice; and fermenting at 22-26°C for 8-10 days.

2. The method for fermenting prickly pear and sugarcane compound fruit wine according to claim 1, characterized in that, The volume ratio of the prickly pear juice to the sugarcane juice is 0.5 to 2.

3. The method for fermenting prickly pear and sugarcane compound fruit wine according to claim 1, characterized in that, The pH of the mixed fruit juice was adjusted to 4.5–4.9 using sodium bicarbonate.

4. The method for fermenting prickly pear and sugarcane compound fruit wine according to claim 1, characterized in that, The yeast is active dry wine yeast, and it is activated for 25-35 minutes in a sucrose solution with a mass fraction of 3-5% at 35-37°C.

5. The method for fermenting prickly pear and sugarcane compound fruit wine according to claim 1, characterized in that, The fermentation temperature was 24℃ and the fermentation time was 9 days.

6. The application of the prickly pear and sugarcane compound fruit wine prepared by the fermentation method according to any one of claims 1 to 5 in terms of antioxidant properties.

7. The application of the prickly pear and sugarcane compound fruit wine prepared by the fermentation method according to claim 6 in terms of antioxidant properties, characterized in that: The prickly pear and sugarcane compound fruit wine has a scavenging rate of ≥59% for DPPH free radicals and a scavenging rate of ≥57% for ABTS free radicals.

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