Production technology of orange wine

Abstract

The invention provides a production process of Cantonese citrus wine, which belongs to the field of deep processing of Cantonese citrus. The invention solves the existing problems of high manufacturing cost, poor taste of wine and incomprehensible utilization of fruits existing in the preparation of wine by using fruit. The production technology of this Cantonese mandarin wine comprises the following steps: (1) processing of Cantonese mandarin orange: select the fruit of Cantonese mandarin orange, clean the selected fruit, separate and peel, take out the sponge layer and pulp; (2) natural fermentation: mix the above After the fruit pulp is sterilized, put it into a container and seal it, then carry out natural fermentation for 9 to 15 months at a fermentation temperature of 1 to 40°C; (3) Squeeze and fine filter: squeeze the above-mentioned fermented oranges , after fine filtration; get Guanggan fruit wine and fruit wine residue. The production process of the present invention requires less production equipment through natural fermentation, and the production cost is low.

Description

technical field [0001] The invention relates to a production process for producing wine by using mandarin oranges as raw materials, and belongs to the field of deep processing of mandarin oranges. Background technique [0002] Cantonese oranges were widely planted more than 400 years ago. The trees are strong, tall, with lush branches and leaves. They are evergreen all the year round, and the age of the trees can reach more than a hundred years. They bloom in the beginning of summer and pick fruits after the beginning of winter. Guanggan fruit is an excellent variety of sour oranges and one of the traditional famous fruits. The fruit is spherical in shape and golden in color. The fruit is rich in nutrition and contains rich sugars, fruit acids, amino acids, minerals, multivitamins, tangeridin, etc. Every 100 grams of fruit juice contains 7.49 grams of sugar, 1.7 grams of acid, 47.22 mg of VC, and 100 grams of pulp contains 109.5 Milligrams, often eaten Guanggan, has medicin...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of production process of Cantonese Citrus wine with Cantonese Citrus as raw material aiming at the shortcomings of high manufacturing cost, poor taste and inability to comprehensively utilize existing fruit to prepare wine. It is completed by natural fermentation, requires less production equipment, and has low manufacturing costs

Images