Abstract:Passion fruit has plump flesh and a rich aroma, and is rich in organic acids and aromatic compounds; honey contains fructose and glucose. When these two ingredients are blended and fermented together, they impart a natural fruity aroma to the fruit wine, balance the acidity, reduce astringency, and enhance the wine’s body and fullness.This study used coffee honey and purple-skinned passion fruit as raw materials to investigate the effects of the volume ratio of passion fruit to honey water, initial sugar content, initial pH, and fermentation temperature on the quality of passion fruit honey wine. Single-factor and response surface experiments were conducted to optimize the fermentation process.The results showed that under conditions of a 1:2 volume ratio of passion fruit to honey water, an initial sugar content of 18%, an initial pH of 3.8, and a fermentation temperature of 24°C, a blended fruit wine with a characteristic fruity aroma and the sweet, smooth taste of honey was produced. It received a sensory score of 87 points, with an alcohol content of 6.7% vol, a total sugar content of 50 g/L, and a total acidity of 5.4 g/L. The resulting passion fruit-honey fruit wine has a well-balanced body, with rich and harmonious fruit and wine aromas, and is stable in quality.