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A production method and technology of navel orange wine, which is applied in the production field of navel orange wine, can solve the problems affecting the taste of citrus brandy, the quality of wine, and the physical and chemical stability, and achieve the effect of pure flavor
Inactive Publication Date: 2007-07-25
钟能强
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Problems solved by technology
The invention patent uses FMC whole fruit juicer to squeeze the juice, and the bitter substances in the orange peel are also squeezed into the juice to make wine, which affects the taste of citrus brandy, and the wine requires chemical acid reduction, which affects the quality and physical and chemical properties of the wine. chemical stability
Method used
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Examples
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Embodiment 1
[0009] Example 1: Navel orange fermented wine process: Squeeze navel orange juice to obtain navel orange raw juice, put it into a freezing tank to freeze at -5°C to 0°C, add it to a fermenter after clarification, add "9789" yeast from Gannan Qiancheng Winery, and its percentage content 1-10%, through 20 ℃ low-temperature fermentation, when the control index reaches the standard (generally the fermentation period is within one month), naturally store for four months (generally controlled within four months), filter with diatomaceous earth, and then Freeze the original wine at -2°C for 4 to 5 days, then filter it through diatomaceous earth, put it into the sake tank, filter it through a membrane, pack it into the finished product, and pack it into the warehouse.
Embodiment 2
[0010] Embodiment 2: navel orange brandy process:
[0011] 1, the former wine of navel orange brandy, the processing of dry type citrus wine sees embodiment 1.
[0012] 2. The dry navel orange wine (navel orange brandy original wine) is crudely distilled and finely distilled to obtain navel orange original brandy, and then stored, prepared, filtered, aged, blended, frozen, filtered, inspected, and bottled to obtain the finished navel orange brandy .
Embodiment 3
[0013] Embodiment 3: navel orange sparkling wine process: the same operation as in Example 1, after the original wine is frozen at -4°C for 4 to 5 days, the original wine (alcohol content is 9 to 10 degrees) produced as navel orange sparkling wine, after the original wine is put into the blending tank Pour into sake tanks, filter the finished products through membrane filtration, and pack them into warehouses.
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Abstract
This invention discloses a method for producing navel orange wine. The method comprises: slecting navel oranges, washing peeling, pressing to obtain juice, centrifuging, clarifying, fermenting with 9789 yeast produced by Gannan Qiancheng wine plant, post-fermenting, adding aged wine, separating, stabilizing, freezing, filtering, sterilizing at instant ultrahigh temperature, and bottling to obtain dry navel orange wine, semi-dry navel orange wine, sweet navel orange wine, and semi-sweet navel orange wine. The dry navel orange wine, after such procedures as distillation, mixing with aged wine, freezing and filtration, can be further processed into navel orange brandy. Since the navel oranges are peeled, bitter substances in the peels are removed, and the obtained navel orange wine has a good taste. Besides, the navel orange wine is transparent and clear, and does not have impurities or precipitates by using 9789 yeast. The navel orange wine is light yellow or golden colored, and has the fragrance of navel oranges as well as wine.
Description
technical field [0001] The invention belongs to the technical field of fruit wine brewing engineering, in particular to a production method of navel orange wine. technical background [0002] At present, navel oranges are mainly eaten fresh at home and abroad, with only a very small amount of juice processing. With the development of navel orange industry, navel orange processing is developing in depth and breadth, and citrus fruit wine is one of them. Chinese patent CN1303919A discloses a processing method of citrus brandy, using citrus fruits as raw materials, centrifuging by squeezing juice, standing to clarify, adjusting sugar acidity, low-temperature main fermentation, post-fermentation, filtering aging, blending, freezing filtration, Ultra-high temperature instant sterilization, hot filling and other processes are used to process citrus fermented wine, and dry citrus fermented wine is then processed into citrus brandy through distillation, filter aging, blending, and f...
Claims
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Application Information
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