A kind of production method of citrus sparkling wine

Abstract

The invention discloses a method for producing orange sparkling wine. The method comprises the following steps: controlling the orange fruit maturity; performing scald peeling, peeling, pulping and juicing; clarifying; and performing first fermentation and secondary fermentation. The processing shortcoming of high acid content of the orange fruit can be avoided, the special fragrance and the mouth feel of the orange fruit can be kept, the nutrient value can be stored, and simultaneously the problems of the bitter feeling of the orange wine and the poor stability of the orange sweet fruit wine can be well solved, and the harmful flavor substances can be reduced. No chemical substance such as artificial color, spice or preservative is added in the production process and the wine is completely fermented by pure juice. The orange sparkling wine produced by the method provided by the invention is in orange yellow color, thoroughly clear, tiny and lasting in bubbles, intense in fruit flavor, fresh and cool in mouth feel and prominent in orange characteristic feature.

Description

technical field [0001] The invention relates to a production method of fruit wine, in particular to a production method of fruit sparkling wine. Background technique [0002] Citrus (Citrus reticulata Blanco) belongs to Rutaceae Citrus subfamily, distributed between 16° and 37° north latitude. It is a tropical and subtropical evergreen fruit tree (except Citrus aurantium), and there are 3 genera used for economic cultivation: Citrus Citrus, Citrus and Kumquat. The citrus cultivated in China and other countries of the world is mainly of the Citrus genus. Citrus fruit is rich in amino acids, fiber, carotenoids, flavonoids, minerals, vitamins and other substances. It is nutritious and delicious. It is a healthy fruit for health. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty recorded the medicinal value of citrus fruits, and consumption and processed products are of great benefit to the human body. [0003] Citrus fruit has high acidity and low sugar content...

AI Technical Summary

Problems solved by technology

[0003] Citrus fruit has high acidity and low sugar content. When brewing citrus fruit wine, there are problems such as adding too much sugar and need to reduce acidity, and the production cost is high. Phenomenon, poor stability; easy to oxidize, poor storage resistance

The citrus fruit wine brewed according to the traditional production process is not suitable for the quality and characteristics of citrus fruits. There are many quality problems and the characteristics are not outstanding, which cannot arouse consumers' strong desire to buy.