Table 2
Preliminary exper iments for selecting an optimal blending ratio

Properties	Ratio of Campbell Early and aronia wine (%)
	100:0	95:5	90:10	80:20
	DPPH free radical scavenging activity (%)	46.88±0.551)^c2)	52.07±1.04^b	60.27±1.25^a	62.74±1.67^a
Total anthocyanin compound (g/L)	2.30±0.02^c	3.07±0.05^b	3.29±0.18^b	3.86±0.10^a
Total phenolic compound (%)	0.16±0.01^d	0.19±0.00^c	0.22±0.01^b	0.27±0.01^a
Sensory evaluation
Color	5.63±0.22^a	5.50±0.20^a	5.57±0.21^a	5.83±0.21^a
Flavor	5.43±0.22^a	5.23±0.20^a	5.40±0.20^a	4.37±0.14^b
Taste	4.80±0.24^b	5.00±0.20^b	5.67±0.16^a	4.40±0.22^b
Sourness	4.47±0.23^a	4.60±0.21^a	5.00±0.23^a	4.57±0.21^a
Overall preference	5.13±0.21^b	5.47±0.16^ab	5.73±0.16^a	4.53±0.14^c

The values were expressed as mean±SD (n=3).
Different letters within the same row indicate significant difference (p<0.05).