Fermented orange wine and preparation method thereof

Abstract

The invention relates to fermented orange wine and a preparation method thereof, and belongs to the technical field of fruit wine. The fermented orange wine is brewed by using complete orange juice; and a carbon source of maltose and sucrose and 0.02 to 0.04 percent of pectinase are adopted, saccharomyces cerevisiae suitable for orange juice fermentation is screened from wine yeast, the orange juice is fermented to form the orange wine, and the orange wine is clarified, aged and filled to form a finished product. In the preparation method for the fermented orange wine, the complete orange juice is used for brewing in the preparation process, the carbon source of the maltose and the sucrose and 0.02 to 0.04 percent of pectinase are adopted, the saccharomyces cerevisiae suitable for the orange juice fermentation is screened from the wine yeast, the orange juice is fermented for three stages, the fruit wine of three stages is clarified, the high alcohol content of the orange wine reaches0.15 to 0.31g / L, and the total ester content reaches 161 to 234mg / L. The invention has the advantages that: the fermented orange wine has unique flavor, good clarity, health, low cost and high nutrition; and the preparation method is simple in process and environment-friendly, the wine yield reaches over 70 percent, and the preparation method is high in production efficiency.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, in particular to a fermented citrus wine and a preparation method thereof. Background technique [0002] At present, fruit wine is brewed or prepared by using various fresh fruits and vegetables through whole or partial fermentation. There are many kinds of fruits and vegetables, and the processed fruit wines have their own characteristics. Among the drinking wines, they are the wines with the most varieties and richest nutritional value. [0003] Among fruit wines, wine is a worldwide product, and its output, consumption and trade volume all rank first in the wine category. The second is cider, which is more common in the United Kingdom, France, Switzerland and other countries, and it is also brewed in the United States and China. The output of all the other fruit wines is all seldom, and its production technology mostly learns from above-mentioned two types of fruit wines to improve accord...

AI Technical Summary

Problems solved by technology

[0007] In terms of "fermentation" and "post-ripening" technologies, one temperature is generally used, that is, 22-26 °C to complete fermentation and post-ripening, resulting in more miscellaneous flavors of citrus wine, difficult clarification and filtration in the later stage, and poor clarity during the shelf life. Achieved for less than 2 years

[0008] In terms of "clarification" and "filtration" technologies, a single method of clarification is generally adopted, such as: adding clarifiers (egg white, tannin, gelatin, diatomaceous earth, agar, etc.), freezing treatment, heating treatment, ultrafiltration, etc., the clarification effect poor, high cost

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