结果表明，在果汁中添加0.4%β-环状糊精进行包埋，控制发酵温度在20±2℃，发酵后的酒再经过聚醚砜微孔过滤膜过滤，基本上能脱除芦柑酒的苦味。
The results showed that the bitterness will be removed if β - cyclodextrin added to the juice ; controlling fermentation temperature in 20 ± 2 ? ℃ and the dealt wine filtered through polyethersulfone microfiltration film .
微孔过滤膜