Method for brewing navel orange full-fruit wine

A technology for navel orange fresh fruit and navel orange is applied in the field of navel orange whole fruit wine brewing, which can solve the problems of wasting resources and polluting the environment, and achieve the effects of increasing added value and simple and clear preparation and selection process.

Inactive Publication Date: 2011-08-03
肖中平 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few deep-processed products of Gannan navel oranges. In the past, most of them were only extracted from orange juice

Method used

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  • Method for brewing navel orange full-fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one: the present invention carries out according to the following steps:

[0015] 1. Material selection: select fresh and ripe navel oranges, and remove sundries, leaves, and rotten fruits.

[0016] 2. Wash and dry: wash the selected fresh navel oranges and dry them.

[0017] 3. Crushing and refining: Use a crusher to crush the cleaned orange fruit to the required particle size, and then use a refiner to grind it into orange pulp.

[0018] 4. Enzymolysis: in the enzymolysis tank, add debitterase for 4 hours at 0.01% by weight of orange pulp, add cellulase for 4 hours at 0.03% by weight, and add pectinase at 0.2% by weight Debittering and liquefying the whole navel orange pulp for 24 hours.

[0019] 5. Solid-liquid separation: Use a separator for solid-liquid separation to meet the requirement of clear juice without slag.

[0020] 6. Alcoholic fermentation: add Angel Wine Yeast by 0.01% by weight to carry out alcoholic fermentation of orange juice, and add ...

Embodiment 2

[0024] Embodiment 2 is the same as the embodiment, except that in the enzymolysis tank, debitrase is added by 0.05% by weight of orange pulp, and in the alcoholic fermentation, Angel Wine Yeast is added by 0.03% by weight to carry out alcoholic fermentation of orange juice.

[0025] The quality index of product of the present invention (hygienic requirement: lead, bacterium index are carried out by national GB2758):

[0026] 1. Sensory requirements

[0027] project

Require

color

Golden

Exterior

Clear, transparent, shiny, no obvious suspended matter, no precipitation

aroma

Pure, elegant and harmonious navel orange fruit and bouquet

taste

Has a sweet and mellow taste and aroma of aged wine, harmonious sweet and sour, full-bodied wine

[0028] 2. Physical and chemical indicators

[0029]

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PUM

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Abstract

The invention relates to a method for brewing fruit wine, in particular to a method for brewing navel orange full-fruit wine. The method comprises the steps of material selection, cleaning, pulping, enzymolysis, solid-liquid separation, alcoholic fermentation, ageing, blending, filling and the like. The preparation process is simple and clear, the method of discarding peel residue in the conventional fruit wine brewing process is solved, rich nutrients in the peel residue are fully dissolved in the navel orange full-fruit wine, the method accords with the concepts of low carbon and environmental friendliness, the additional value of the navel orange industry is improved, and the method has positive effect on development of the south Jiangxi navel orange industry.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing whole navel orange fruit wine. Background technique [0002] Gannan navel oranges are produced in Ganzhou, a red revolutionary holy land with beautiful mountains and clear waters. The environmental requirements for the cultivation of navel oranges are strict in terms of sunlight, temperature, rainfall, and soil. There are very few climate zones in the world suitable for the economic cultivation of navel oranges. However, southern Jiangxi is in an environment with unique latitude, soil, and climate, thus producing high-quality oranges. Navel oranges, so Ganzhou is the main producing area of ​​navel oranges in the world, with the largest planting area and the highest quality in the world. There are few deep-processed products of Gannan navel oranges. In the past, most of them were only extracted from orange juice and the remaining skin residue of minced orang...

Claims

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Application Information

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IPC IPC(8): C12G3/00
Inventor 肖中平肖传华全九林
Owner 肖中平
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