Abstract:Mixed fruit wine was brewed with orange and tomato as raw materials.The improved wine-making process parameters were determined by a single factor combined with response surface methodology and the antioxidant activity，volatile aroma components.Using Fourier transform infrared spectrometer（FTIR）to collect its characteristic functional group information.Results showed that the optimum fermentation conditions were as follows：the volume ratio of orange to tomato pulp was 1∶2，the initial sugar content was 24.2% °Brix，pH 3.5，yeast inoculation amount was 0.41 g/L，sodium pyrosulfite addition amount was 65 mg/L and fermentation for 6 d.Under these conditions，the hydroxyl radical scavenging rate and ferric ion reducing ability of mixed fruit wine were tested.Results showed that the·OH radical scavenging rate of fruit wine reaches 98%and the Fe3+reducing ability increases with the increase of additive amount.Gas chromatography-mass spectrometry（GC-MS）results showed that the main aroma components of fruit wine were isoamyl alcohol，dibutyl sulfate，ethyl octanoate，etc.Additionally，there were noticeable characteristic peaks in the infrared spectrum of fruit wine，consistent with the substance components of the wine.