Brewage method of orange-flavor orange wine

Abstract

The invention provides a brewage method of orange-flavor orange wine, which comprises the following steps: cleaning and pretreatment: cleaning oranges, drying, soaking and cleaning glutinous rice, and steaming for later use; orange fermentation: pulverizing the pretreated oranges, pumping into a fermentation tank by an underflow pump, adding yeast, carrying out seal fermentation, and overturning every three days to obtain an orange fermentation vinasse solution; glutinous rice fermentation: putting the steamed glutinous rice into a fermentation cask, adding distillery yeast, and carrying out seal fermentation to obtain a vinasse solution; secondary mixed fermentation: mixing the vinasse solution with the orange fermentation vinasse solution in the fermentation tank, carrying out secondary fermentation for 10-12 days, adding pure water, and continuing fermentation; and distillation: after finishing the fermentation, distilling to obtain the orange-flavor orange wine. The method improves the technical process, maximally utilizes the nutrients in the orange fruits, and can provide an orange wine with unique orange flavor for people.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to an orange-flavored orange wine and a brewing method thereof. Background technique [0002] Oranges are rich in nutrients. According to the results of the Central Health Center, oranges are not only rich in carbohydrates, protein, fat, crude fiber and inorganic salts, but also rich in vitamin C, riboflavin, calcium, iron, and magnesium. Nutrient elements such as phosphate and phosphorus are favored by consumers. my country is rich in orange resources. There are a large number of oranges grown in more than 10 provinces, cities, and regions such as Hubei, Hunan, Jiangxi, Sichuan, and Jiangsu. With the improvement of planting technology, excellent citrus varieties and their output are also developing continuously, from fruit to processing The industrial chain of citrus products has gradually formed, which has greatly promoted the development of orange wine brewing industry. [0003] In...

AI Technical Summary

Problems solved by technology

[0003] In addition to the orange wine made by blending orange juice and white wine, a large number of reported orange wines are mostly made according to the process of sorting, peeling, pressing, fermenting, filtering, and aging. Orange peel, which has health functions such as phlegm, stomach and dehumidification, cannot maximize the use of nutritional and health ingredients in orange fruit

Moreover, due to the pressing process adopted in the early brewing process, the resulting fermented wine contains bitter substances, which affects the taste of orange wine and makes the later debittering process more complicated.