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Sulfur-dioxide-free full juice fermented orange wine and production process thereof

A technology of sulfur dioxide and whole juice, which is applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of complex action and no basic process mode, so as to reduce water activity, ensure normal alcohol fermentation, and prevent yeast from distilling The effect of secondary fermentation

Active Publication Date: 2014-11-05
达州市好汉子酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But thanks to SO 2 It has a complex role in fruit wine processing, so further research should be done to find the best, green and healthy compound substitutes
[0008] The inventor believes that since the country issued the wine technology policy in 2002, there is no fixed basic process model for other fruit juice fermented wines.

Method used

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  • Sulfur-dioxide-free full juice fermented orange wine and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A kind of sulfur dioxide-free full-juice fermented orange wine is prepared by the following method:

[0072] 1) Disinfection of original fruit: Pour orange fruit (navel orange) into the fruit pool, soak in 300ppm bleach solution or 0.02% potassium permanganate solution for about 10 minutes for disinfection, and then rush into the scraper elevator through the fruit ditch;

[0073] 2) Fruit sorting, brushing and cleaning: the original fruit enters the roller fruit sorting machine through the scraper elevator, and after the birth and rotten fruit are manually selected, the orange fruit is passed into the drum type fruit brushing machine for brushing and high-pressure water washing. The original fruit enters the surf-type fruit washing machine, and the original fruit is washed with tap water;

[0074] 3) Raw fruit juice extraction: the cleaned oranges enter the orange peeling juicer through the scraper hoist to extract the juice, and the turbid juice, pulp, core, and peel a...

Embodiment 2

[0118] A kind of sulfur dioxide-free full-juice fermented orange wine is prepared by the following method:

[0119] 1) Disinfection of the original fruit: Pour the orange fruit (navel orange) into the fruit pool, soak in 600ppm bleach solution or 0.05% potassium permanganate solution for about 10 minutes for disinfection, and then rush into the scraper elevator through the fruit ditch;

[0120] 2) Fruit sorting, brushing and cleaning: the original fruit enters the roller fruit sorting machine through the scraper elevator, and after the birth and rotten fruit are manually selected, the orange fruit is passed into the drum type fruit brushing machine for brushing and high-pressure water washing. The original fruit enters the surf-type fruit washing machine, and the original fruit is washed with tap water;

[0121] 3) Raw fruit juice extraction: the cleaned oranges enter the orange peeling juicer through the scraper hoist to extract the juice, and the turbid juice, pulp, core, an...

Embodiment 3

[0165] A kind of sulfur dioxide-free full-juice fermented orange wine is prepared by the following method:

[0166] 1) Disinfection of the original fruit: Pour the orange fruit (navel orange) into the fruit pool, soak in 400ppm bleach solution or 0.04% potassium permanganate solution for about 10 minutes for disinfection, and then rush into the scraper elevator through the fruit ditch;

[0167] 2) Fruit sorting, brushing and cleaning: the original fruit enters the roller fruit sorting machine through the scraper elevator, and after the birth and rotten fruit are manually selected, the orange fruit is passed into the drum type fruit brushing machine for brushing and high-pressure water washing. The original fruit enters the surf-type fruit washing machine, and the original fruit is washed with tap water;

[0168] 3) Raw fruit juice extraction: the cleaned oranges enter the orange peeling juicer through the scraper hoist to extract the juice, and the turbid juice, pulp, core, an...

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Abstract

The invention provides a sulfur-dioxide-free full juice fermented orange wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of making the juice turbid and making the pulp resist oxidation, adjusting the acidity of the juice and neutralizing bitter precursor substances, making the juice resist bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base, fining and blending the aged wine base and adjusting the taste of the aged wine base, wherein the juice comprises essential oil, calcium oil and bitter substances. The orange wine has the beneficial effects that an innovative process of replacing SO2 with a composite of non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan and the like is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the navel orange wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

Description

technical field [0001] Sulfur-dioxide-free full-juice fermented orange wine and its production technology belong to fermented fruit wines and its production technology. Background technique [0002] Fruit wine culture has accompanied the history of human civilization for five thousand years. Some scholars believe that the emergence of wine originated from the discovery by apes in ancient times that the natural fermentation of fruits produced the aroma of wine. With the evolution of human beings, the wine industry has developed in depth, gradually developing from fruit wine to many categories such as rice wine, beer, sake, liquor and blended wine. With the in-depth discussion of brewing technology and principles, brewing technology has become the basis for multidisciplinary enlightenment and establishment. [0003] The wine technology researched and summarized by Pasteur ended the original fruit wine brewing method and opened a new era of fruit wine technology. For more th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 毛海霞毛怀彬
Owner 达州市好汉子酒业有限公司
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