| Summary: | The fruit wine was prepared using Rosa roxburghii raw juice and dried Osmanthus fragrans as raw materials. The effect of yeast inoculum, sugared O. fragrans addition, fermentation temperature and time on alcohol content, sensory evaluation, total acid and total ester content were analyzed, and the fermentation technology was optimized based on single factor and response surface tests. The results showed that the optimal fermentation conditions of R. roxburghii-O. fragrans wine were as follows: yeast inoculum 0.5%, sugared O. fragrans addition 2.8%, fermentation temperature 24 ℃, time 5 d. Under these conditions, the alcohol content of R. roxburghii-O. fragrans wine was 12%vol, sensory score was 82.9 points, total acid content was 6.52 g/L, and total ester content was 0.96 g/L. All of these physical and chemical indexes met the requirements of relevant national standards. The R. roxburghii-O. fragrans wine had a clear and transparent yellow body, without precipitation, had a strong flower aroma of R. roxburghii and O. fragrans, and had a unique taste, which enriched the R. roxburghi fruit wine category to a certain extent.
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