Passion fruit has the properties of high acid, low sugar and not easy to clarify. In the experiments, it was used as the re-search object.The experimental results revealed that its juice yield was 37 %,its total sugar content was 74 g/L,its total solids was 7.4 TTS,its pH value was 2.78,and its total acids content was 58.13 g/L.Citric acid was the main organic acid,and calcium carbon-ate had significant acid-reducing effects(adding level of 0～5 g/L could achieve the best acid-reducing effects).Passion fruit juice fer-mentation process was characterized by slow fermentation beginning,fast mid-fermentation,and slow late-fermentation.After the end-ing of the fermentation,alcohol content ranged within 12 %vol±0.5 %vol,and appropriate acid content could improve sensory quality of the fruit wine.Besides,the fermentation of mixed fruit juice(passion fruit juice:sugarcane juice=4:1)could produce mixed fruit wine with good sensory evaluation.%以百香果为主要研究对象,针对其高酸低糖不易澄清的特性,进行了发酵研究实验.实验结果显示,百香果出汁率为37 %,总糖为74 g/L,总固形物为7.4 TTS,pH2.78,总酸为58.13 g/L,柠檬酸是最主要的有机酸.碳酸钙对百香果汁有显著的降酸效果,0～5g/L添加量时降酸效果显著.百香果汁发酵进程特点为"起酵慢,发酵快,后酵慢",结束发酵后的百香果酒酒精度在12 %vol±0.5 %vol范围内,适当酸含量能改善果酒的感官品质.以百香果酒:甘蔗汁=4:1的比例调配,能得到感官评价较好的百香果甘蔗混合果酒.
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