Production method of sugar orange fruit wine

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.

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 ...

AI Technical Summary

Problems solved by technology

According to the above-mentioned method to make wine, first of all, the juice yield is low, directly fermented without enzymatic hydrolysis after crushing, the extraction of aroma components is not sufficient, the fruit wine fermented is not clear enough, and the stability is not high; The distillation of original wine belongs to the preparation process of fruit liquor, which is different from the production method of low-alcohol fermented fruit wine in the present invention.

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