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.