通过研究糖度类型及玫瑰用量对柑橘果酒品质和抗氧化能力的影响，分析酿造过程中总糖、总酸变化情况，考察果酒中黄酮、多酚、单宁和抗氧化等保健性能的差异，以期为柑橘玫瑰果酒发酵技术研究、产品开发提供基础数据与理论参考。结果显示，玫瑰花用量的增加对发酵降糖速度和总酸含量有促进作用，对果酒抗氧化能力提升效果显著。玫瑰添加量与黄酮、多酚、单宁含量和抗氧化能力都呈正相关，且以二次多项式的拟合效果最好。多酚含量在不同类型酒种中都与酒体抗氧化性呈显著正相关，展现出高于黄酮和单宁对酒样抗氧化性能的贡献效果。感官品评结果中，添加玫瑰的酒样感官评价结果均高于未添加的酒样。

The influences of sugar and rose concentrations on quality of citrus wines were studied. The changes of total sugar and acid during the fermentation were assayed and the differences of flavonoid, polyphenol, tannin, and antioxidant activity between different wines were compared. All htese will provide theoretical basis for the abundant production of citrus-rose wine. The results showed that higher rose amount promoted the sugar consumption and total acid production during fermentation. The contents of polyphenol and tannin coupled with antioxidant activity were also significantly increased with the addition of rose. The amount of rose showed positive correlation with the contents of flavonoid, polyphenol, tannin and antioxidant activity, which all were fitted very well by polynomials of second-degree. Moreover, the significant positive correlations were revealed between polyphenol content and antioxidant activity in all kinds of wines, which implied that polyphenol exerted more influence on antioxidant activity compared with flavonoid and tannin in this study. The result of sensory evaluation exhibited wines with rose had higher scores than those wines only from citrus.