Production method of sugar orange fruit wine

A production method, the technology of orange fruit wine, is applied in the production field of Shatang orange fruit wine, which can solve the problems of low juice yield, low stability, and insufficient extraction of aroma components, etc., and achieve high juice yield, juice clarification, and debitterness good effect
CN101899372AInactive Publication Date: 2010-12-01YUNFU HUANAN LIQUOR
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
YUNFU HUANAN LIQUOR
Publication Date
2010-12-01
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a production method of sugar orange fruit wine, which comprises the following steps: taking fresh fruits of sugar oranges as a raw material; carrying out processes of separation, cleaning, peeling off, crushing and the like; then adding various enzymes including pectinase, cellulase, bentonite and the like; carrying out enzymolysis at 12-18DEG C; then adding puckery-losing agent to removing the bitter and astringent; transferring ferment serum in a fermentation tank; carrying out sectionalized low temperature fermentation by utilizing Saccharomyces cerevisiae, i.e. fermenting at 15-20DEG C for 3-5 days and carrying out tanks switching; fermenting again at 18-20DGE C for 7-15 days after the serum separation; adding clarifying agent to clarify the obtained raw wine; standing for 8-10 days; racking and filtering; storing at 15-18 DEG C and ageing for 3-6 months; freezing over 7 days at the temperature of 0.5DEG C higher than the freezing point of the wine; and then carrying out rough filtration and refining filtration. The invention has good enzymolysis and puckery-losing effect, has high juice yield over 85% and clear juice, can keep the fruity smell of wine products, avoids the entering of the harmful arene, and has good stability after tartar is separated out through freezing.
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Description

technical field

[0001] The invention relates to a production method of fruit wine, in particular to a method for producing fruit wine by fermenting fresh Shatangju fresh fruit. technical background

[0002] Shatangju, also known as October orange, honey orange, and granulated sugar orange, is named for its ignorant sweetness like sugar. The fruit of shatangju is oblate, with tumor-like protrusions on the top, sunken umbilical end of the pedicle, orange-yellow color, thin wall and easy to peel off. The fruit shape index is 0.78, the weight of a single fruit is 40-86 grams, the edible rate is 71%, and the soluble solid content is 11%. Every 100 milliliters of fruit juice contains 11.55 grams of whole sugar and 0.55 grams of fruit acid. The flesh is crisp, juicy, slag-melting, sweet, refreshing and soothing to the throat after eating. It is a fruit that is beneficial to the human body, but it is also a fruit that is difficult to store. At present, the deep-processed products ...

Claims

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