To develop high-quality composite fruit vinegar with both nutritional and flavor characteristics, this study utilized mulberries and apples as raw materials to produce mulberry-apple composite fruit vinegar through alcoholic fermentation and acetic acid fermentation.The effects of fermentation conditions on the quality of mulberry-apple composite fruit vinegar were investigated.Using acid yield and sensory evaluation as response values, the fermentation process was optimized through single-factor experiments and the Box-Behnken response surface method.Results indicated that initial alcohol content, acetic acid bacteria inoculum level, and fermentation temperature significantly influenced both acid yield and sensory quality, with interactions existing among these factors.The optimal process conditions were an initial alcohol content of 6%, an acetic acid bacteria inoculum of 8%, and a fermentation temperature of 33 ℃.Under these conditions, acid production reached 5.12 g/100 mL, and the sensory score was 6.27, showing minimal deviation from the model prediction.The composite fruit vinegar produced under these conditions exhibited the highest acetic acid content (55.30 g/L).A total of 38 volatile aroma compounds were detected, with esters predominating, imparting a harmonious, rich fruit and floral bouquet to the product.Antioxidant assays revealed total phenolic and flavonoid contents of 1 852.3 mg GAE/L and 895.7 mg RE/L, respectively.The vinegar exhibited outstanding antioxidant activity with the strongest DPPH and ABTS radical scavenging capacities.The optimized fermentation process significantly enhanced the flavor quality and functional properties of the mulberry-apple composite fruit vinegar, providing scientific support for the development of composite fruit vinegar-based health beverages.
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