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Brewing process of sugar orange fruit wine

A technology of orange fruit wine and tangerine orange, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of insignificant economic benefits and long aging time, and achieve shortened aging time, no obvious bitterness, and good taste refreshing effect

Inactive Publication Date: 2015-04-22
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above patents have a longer aging time, so the economic benefits of the product are not significant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A brewing process of shatang orange fruit wine, comprising the following steps:

[0031] (1) Preparation of Shatangju Juice: Shatangju is cleaned after removing lesions and impurities, peeled, squeezed, filtered to remove residue, and added 50mg / L SO 2 Freeze for later use;

[0032] (2) Clarification and debittering treatment: add 1% β-cyclodextrin, stir and keep warm at 40°C for 40 minutes, centrifuge, and take the clarified liquid;

[0033] (3) Fermentation: Add sucrose to the clarified solution until the sugar content reaches 160g / L, add 200 ppm of domesticated fruit wine yeast, and ferment with temperature control until the residual sugar content is 40g / L, add 60 ppm of SO 2 stop fermentation;

[0034] (4) Aging treatment: Ultrasonic and microwave treatments are used to accelerate the aging of fruit wine. The parameters of microwave aging treatment are: microwave power is 300W, each irradiation time is 10s, and the treatment is 10min; the parameters of ultrasonic...

Embodiment 2

[0037] A brewing process of shatang orange fruit wine, comprising the following steps:

[0038] (1) Preparation of Sha Tang Orange Juice: Wash the Sha Tang Orange after removing lesions and impurities, peel the skin, squeeze the juice, filter out the residue, add 200mg / L SO 2 Freeze for later use;

[0039] (2) Clarification and debittering treatment: add 5% activated carbon, stir and keep warm at 50°C for 70 minutes, centrifuge, and take the clarified liquid;

[0040] (3) Fermentation: add sucrose to the clarified solution until the sugar content reaches 180g / L, add 300 ppm of domesticated fruit wine yeast, and ferment with temperature control until the residual sugar content is 50g / L, add 60 ppm of SO 2 stop fermentation;

[0041] (4) Aging treatment: Ultrasonic and microwave treatments are used to accelerate the aging of fruit wine. The parameters of microwave aging treatment are: microwave power is 400W, each irradiation time is 10s, and the treatment is 15min; the param...

Embodiment 3

[0044] A brewing process of shatang orange fruit wine, comprising the following steps:

[0045] (1) Preparation of Sha Tang Orange Juice: Wash the Sha Tang Orange after removing lesions and impurities, peel the skin, squeeze the juice, filter the residue, add 100mg / L SO 2 Freeze for later use;

[0046] (2) Clarification and debittering treatment: add 3% activated carbon, stir and keep warm at 45°C for 55 minutes, centrifuge, and take the clarified liquid;

[0047] (3) Fermentation: Add sucrose to the clarified solution until the sugar content reaches 170g / L, add 250 ppm of domesticated fruit wine yeast, and ferment with controlled temperature until the residual sugar content is 45 / L, then add 60 ppm of SO 2 stop fermentation;

[0048](4) Aging treatment: Ultrasonic and microwave treatments are used to accelerate the aging treatment of fruit wine. The parameters of microwave aging treatment are: microwave power is 350W, each irradiation time is 10s, and the treatment is 13mi...

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PUM

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Abstract

The invention relates to a brewing process of sugar orange fruit wine, belonging to the technical field of fruit wine brewing. The brewing comprises the steps of preparing, clarifying, debitterizing sugar orange juice, fermenting, aging, and sterilely filling finished products. According to the making process, the fruit wine is subjected to aging by virtue of ultrasonic and microwave processing, so that the making time is greatly shortened, the economic benefit is effectively improved, and the brewed sugar orange fruit wine preserves the flavor of sugar oranges, has fragrant wine flavor, soft and refreshing taste and light bitterness and is good in stability.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a brewing process of shatangju fruit wine, and belongs to the technical field of fruit wine brewing. Background technique [0002] Fruit wine is an alcoholic beverage fermented from the fruit of wild or artificially planted plants. It has low alcohol content and retains the original sugars, amino acids and minerals of the fruit. It is more effective than distilled wine made from grain wine. High nutritional value, has medical and health functions such as regulating human metabolism, promoting blood circulation, controlling cholesterol levels in the body, and anti-aging. [0003] At present, alcohol consumption advocates replacing high-alcohol wine with low-alcohol wine, and replacing grain wine with fruit wine. The Fruit Wine Professional Committee has clearly pointed out the guiding ideology of "focusing on the development of fruit fermented wine and fruit distilled wine, and ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/16C12H1/22C12R1/865
CPCC12G3/02C12H1/16C12H1/22
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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