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Finger citron and citrus wine and method for fermenting same

A fermentation method and technology for citrus wine, applied in the field of wine production, can solve the problems of mixing citrus and bergamot to make wine, and achieve the effect of perfecting the processing technology

Inactive Publication Date: 2015-12-16
JINHUA VOCATIONAL TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no suitable method to make wine by mixing citrus and bergamot

Method used

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  • Finger citron and citrus wine and method for fermenting same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of fermentation method of bergamot citrus wine, technical process see figure 1 , the specific fermentation process is as follows:

[0028] 1. Pretreatment of raw materials

[0029] ① Raw material selection

[0030] Citrus: Choose fully ripe citrus with high sugar content as raw material;

[0031] Bergamot: The skin has strong tension, the flesh is firm, and the aroma is strong.

[0032] ② squeeze

[0033] Wash the citrus, peel off the peel, and use a press to squeeze out the juice for use; after the bergamot is washed, crushed and squeezed, the obtained bergamot juice is mixed with the citrus juice at a mixing ratio of 100g of bergamot juice per 10kg of citrus juice. After filtration, the initial soluble solids content was 24%.

[0034] ③Pectin removal

[0035] Add 60mg / L, 40 ℃ pectinase to the fruit juice and act for 2 hours to obtain the bergamot juice.

[0036] ④Adjust sugar and acidity

[0037] Add sucrose to adjust the sugar content of bergamot juice...

Embodiment 2

[0043] A kind of fermentation method of bergamot citrus wine, technical process see figure 1 , the specific fermentation process is as follows:

[0044] 1. Pretreatment of raw materials

[0045] ① Raw material selection

[0046] Citrus: Choose fully ripe citrus with high sugar content as raw material;

[0047] Bergamot: The skin has strong tension, the flesh is firm, and the aroma is strong.

[0048] ② squeeze

[0049] Wash the citrus, peel off the peel, and use a press to squeeze out the juice for later use; after the bergamot is washed, crushed and squeezed, the obtained bergamot juice is mixed with the citrus juice at a mixing ratio of 150g bergamot juice per 10kg of citrus juice. After filtration, the initial soluble solid content is 25%.

[0050] ③Pectin removal

[0051] Add 60 mg / L pectinase at 40°C to the juice for 2 hours.

[0052] ④Adjust sugar and acidity

[0053] Add sucrose to adjust the sugar content of bergamot juice so that the residual sugar reaches 240...

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Abstract

The invention relates to finger citron and citrus wine and a method for fermenting the same. the method includes steps of a, respectively squeezing citruses and finger citron to obtain citrus juice and finger citron juice, adding 100-200g of the finger citron juice into every 10kg of the citrus juice to obtain mixed liquid, and regulating the mixed liquid until the content of soluble solid in the mixed liquid is 22-26%; b, adding pectinase into the mixed liquid obtained in the step a, sufficiently mixing the pectinase with the mixed liquid and then enabling the pectinase and the mixed liquid to act at the temperature of 40-42 DEG C for 2 hours to obtain finger citron and citrus juice without pectin; c, regulating the sugar content of the finger citron and citrus juice to allow the sugar content of the finger citron and citrus juice to reach 20-25%, and regulating the acidity of the finger citron and citrus juice by the aid of citric acid until a pH value of the finger citron and citrus juice reaches 3.7-3.9; d, fermenting the obtained finger citron and citrus juice to manufacture the wine, adding fermented wine mother liquid with yeast into the finger citron and citrus juice, then primarily fermenting the finger citron and citrus juice at the temperature of 24-26 DEG C for 12 days, and then secondarily fermenting the finger citron and citrus juice at the room temperature for 3 months; e, clearing, filtering, sterilizing and filling the wine to obtain finished products.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a bergamot wine and a fermentation method thereof. Background technique [0002] Fruit wine is mainly a low-alcohol beverage wine prepared by crushing, squeezing, fermenting or immersing fruits containing a certain amount of sugar and water. There are many types of fruit wine. Due to the different raw materials, the flavors are also different, among which the output and influence are the greatest. [0003] Citrus wine is currently mainly fermented wine, and its main production process is raw material selection→juicing→pectin removal→adjusting sugar acidity→fermentation→wine mixing→bottling and sterilization. Bergamot wine is mainly soaked wine, and its process is raw material selection → slicing → white wine soaking. There is not yet a suitable method to mix citrus and bergamot to make wine. Contents of the invention [0004] The invention provides a bergamot citrus wine. The pro...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陈旭峰
Owner JINHUA VOCATIONAL TECH COLLEGE
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