Fermented orange wine and preparation method thereof

A technology of citrus wine and citrus, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. It can solve problems such as difficult clarification and filtration, more miscellaneous flavors in citrus wine, and poor clarification effect, and achieve clarification The effect of good strength, unique flavor and low manufacturing cost

Inactive Publication Date: 2011-08-03
TIANJIN YURENQUAN FRUIT WINE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 fo

Method used

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  • Fermented orange wine and preparation method thereof
  • Fermented orange wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0027] A fermented citrus wine, using fresh citrus to squeeze juice, adding pectinase, mixing and standing still, using maltose and sucrose in proportion to make up for the insufficient sugar content of citrus juice. Then add sulfur dioxide and let it stand for 30 to 45 minutes to sterilize. Insert Saccharomyces cerevisiae strains suitable for citrus juice fermentation, adopt a three-stage fermentation method, main fermentation for 5-7 days, post-fermentation for 10-15 days, and aging storage for more than half a year. After adjusting the alcohol content to reach the predetermined alcohol content, adopt the three-stage fruit wine clarification technology, add agar, combine the cold and heat treatment clarification technology, and finally filter through diatomaceous earth. Bottling and sterilization, finished product storage. The higher alcohol content in citrus wine is 0.15-0.31 g / L, and the total ester content is 161-234 mg / L;

Embodiment 2

[0029] A method for preparing fermented citrus wine. 100 kg of citrus are cleaned and sorted, peeled and decomplexed, crushed, squeezed, and juiced, and 0.02% pectinase is added to 75-85 kg of citrus juice, mixed evenly and left to stand 30 minutes, filtered to obtain 72 kg of clarified juice.

[0030] To brew fruit wine with an alcohol content of 10% (v / v), the brix of the juice needs to reach 17 0 Bx. Maltose: sucrose = 1:2 ratio of carbon source is used to make up for the insufficient sugar content of citrus juice. Then add sulfur dioxide with a concentration of 60 mg / L, and let stand for 30 minutes to sterilize.

[0031] Inject 10% of Saccharomyces cerevisiae strains, adopt a three-stage fermentation method, the main fermentation temperature is 24-26 °C, ferment for 5 days, the post-fermentation temperature is 22-24 °C, ferment for 10 days, the aging temperature is 5-8 °C, and store 6 more than a month.

[0032] After adjusting the alcohol content to reach the predeter...

Embodiment 3

[0035] A preparation method of fermented citrus wine, 100 kg of citrus is cleaned and sorted, peeled and decomplexed, crushed, squeezed, and juiced, 0.04% pectinase is added to 85 kg of citrus juice, mixed and left standing for 45 minutes , filtered to obtain 83 kg of clarified fruit juice.

[0036] It is necessary to brew fruit wine with an alcohol content of 10% (v / v), and the sugar content of the juice must reach 17 0 Bx. Maltose: sucrose = 1:1 carbon source is used to make up for the insufficient sugar content of citrus juice. Then add sulfur dioxide with a concentration of 60mg / L, and let stand for 30 minutes to sterilize.

[0037] Add 10% Saccharomyces cerevisiae, adopt three-stage fermentation method, main fermentation temperature 24-26 ℃, fermentation for 5 days, post-fermentation temperature 22-24 ℃, fermentation 10 days, aging temperature 5 ℃, storage for more than half a year.

[0038] After adjusting the alcohol content to reach the predetermined alcohol content...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 孙玉海张颖宋超先
Owner TIANJIN YURENQUAN FRUIT WINE TECH
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