金柑含有多種機能性植物化學物質，且色澤黃澄亮麗適合開發為酒品。但由於金柑果皮富含抗菌精油， 不容易進行發酵而影響酒質，加上釀造過程使用果膠酵素易導致酒中甲醇含量超出法定標準，也易發生褐變 現象影響外觀。因此本研究不用果膠酵素，嘗試以熱處理萃取酒醪方式降低酒中的甲醇含量。結果發現熱萃 法酒醪可提升發酵速率，可能與去除酒醪的精油有關，且成品酒精度為10.29-13.20% (v/v)。測定熱萃法對酒 醪的酚類化合物含量與抗氧化力之影響，顯示隨著熱處理酒醪的發酵時程增加，其總多酚含量及抗氧化力減 少，但仍明顯高於未加熱且經果膠酵素處理的未發酵酒醪。比較果膠酵素以及熱萃法製作的金柑酒醪發現， 兩者經發酵後儲存三個月的酒品，乙醇含量約為13%，而甲醇量以純酒精計分別為2,922及598 mg/mL，顯示 熱萃法可明顯降低酒品中甲醇含量。分析熱處理金柑酒品的總酸度在4.5-4.7 g/L之間，揮發性酸皆低於規範的 1.5 g/L (以醋酸計)，而添加偏亞硫酸鉀使二氧化硫達200 ppm，即可明顯抑制褐變反應的發生。

Kumquat contains a variety of phytochemicals. Its beautiful yellow color makes it very suitable for wine brewing. However, due to high content of the kumquat essential oil in peels, it frequently hampers the fermentation and deterioates the wine flavor. Besides, the use of pectinase usually introduces high content of methanol in kumquat wine. To avoid the over production of methanol and also the influence of the essential oil, a heat extract method was attempted in this study to prepare the kumquat brewing must. The results revealed heat treatment could enhance the fermentation rate and the wine products contain the ethanol concentration of 10.29-13.20% (v/v). The heat treatment could also enhance the polyphenol compound contents and antioxidative activities, although the levels came down along the fermentation processes, as compared to the non-heated, pectinase-treated must. By comparing the wine products, prepared from pectinase- and heat-treated musts and aged for 3 months, the ethanol contents showed no difference (13%) but the methanol contents showed significant difference, which were 2,922 and 598 mg/mL, respectively, indicating that a heat extract method could significantly reduce the methanol content of kumquat wine. In addition, the wine had total acidity between 4.5 and 4.7 g/L, and the volatile acidity was below regulation of 1.5 g/L (as acetic acid). The browning reaction could be inhibited with sulfur dioxide at concentration of 200 ppm.