Dry type citrus wine and brewing process thereof
A technology of citrus and craftsmanship, which is applied in the field of brewing technology and the wine obtained by this technology, which can solve the problems of thin taste, unobvious fruit aroma, bitter aftertaste, etc.
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[0022] Example 1
[0023] Pick 1,000 kg of fresh, ripe, clean Nanfeng tangerines that do not contain pesticides and preservatives, and soak them in hot water at 90-92°C for 1 to 2 minutes, take them out and drain them, and manually peel them when they are cooled to below 40°C. After peeling, use a screw press crusher to crush the orange meat, and add 50~80mg / L sulfur dioxide (SO 2 ), the squeezed orange juice is separated by a high-speed centrifuge, the orange juice is put into a clarification tank, and 20-40mg / L pectinase is added for clarification. The clarification temperature is controlled at 12±2℃, and the clarification time is 36~48 hours. After clarification, take the supernatant into the temperature-controlled fermentation tank, add 100~200mg / L active dry yeast for temperature-controlled fermentation, the fermentation temperature is controlled at 16±2℃, if the sugar content of orange juice does not reach 11.5 When the alcohol content is %vol, 17.5g / L of sugar should be ad...
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